Almond Flour Pumpkin Muffins! Paleo Gluten-free with No Added Sugar

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in calories than almond flour.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup provides a similar sweetness with a unique flavor.

coconut oil

🥗Healthier: unsweetened applesauce

💰Cheaper: vegetable oil

Applesauce adds moisture without added fat.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Chopped chocolate can be less expensive and still provide a rich flavor.

Preheat the oven to 350°F (175°C).

You can bake in a 9x9 inch tray or in a muffin pan, but we're making muffins.

In a bowl, combine 3/4 cup of pumpkin puree and 1/4 cup of date spread.

Add 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and if you have it, 1 teaspoon of pumpkin pie spice.

In another bowl, mix 1 1/2 cups of almond flour with 1 teaspoon of baking powder.

Add 2 eggs to the bowl with almond flour and baking powder, and mix well.

Combine the wet ingredients with the dry ingredients until well mixed.

Add a pinch of sea salt or pink Himalayan salt to the mixture.

Spray the muffin pan with olive oil spray.

Pour the mixture into the muffin slots, filling them about half full.

If desired, add a dollop of date spread on top of each muffin and swirl it with a knife.

Bake in the preheated oven for about 25 minutes, checking a few minutes early with a fork or knife to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens