How To Make Legit Light & Fluffy Almond Flour Pumpkin Muffins ⎸ Gluten-Free Recipe

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.

Make the streusel topping by combining 2/3 cup almond flour, 4 tablespoons melted butter, 1/4 cup chopped pecans, 1/4 cup packed brown sugar, and 1/2 teaspoon cinnamon in a bowl. Mix together and set aside for about 10 minutes.

Use Libby's canned pumpkin for 1 cup of pumpkin puree and blot out excess moisture with paper towels, going through about four or five rounds until less moisture is absorbed.

In a large bowl, combine 1 cup of the blotted pumpkin, 1/2 cup packed brown sugar, 1/4 cup oil, and 3 large eggs. Whisk together until smooth.

Measure 2 1/4 cups almond flour by mixing it in the bag, scooping it, and leveling it with a knife. Add it to the wet mixture.

Add 2 tablespoons of cornstarch, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt to the wet ingredients. Mix until combined.

Use a large cookie scoop to divide the batter into a muffin tin, filling each cup about 3/4 full.

Sprinkle the prepared streusel topping over the muffin batter, flattening the muffins slightly as you do so.

Bake in a preheated oven at 350°F for about 26 to 30 minutes, checking with a toothpick to ensure the muffins are cooked through, and rotating the pan halfway through baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens