Pumpkin Spice Almond Flour Muffins

Pumpkin Spice Almond Flour Muffins

Nothing screams fall quite like a cup of piping hot coffee and a couple of these pumpkin spice muffins to kick start a day of farm chores. Well, a few extra layers of clothes help ease into the crisp mornings as well! We harvested all of our sugar pumpkins a few weeks ago and these muffins were the first thing we whipped up with our harvest. We made so much pumpkin puree that we've made 3 batches of these muffins in the past 2 days. Thankfully, we have some hungry friends that happily took muffins home from the farm this weekend. These puppies are simple to prepare and are bursting with my favorite flavors of the season. Sweet pumpkin, warming spices and a few chocolate chips for an additional treat. The almond flour adds a lovely nuttiness to the muffins and we can't get enough of these first thing in the morning. They aren't super sweet which makes them perfect breakfast fuel. I recommend serving them with a generous amount of good quality butter smeared on top and additional cinnamon for good measure. Pour a cup of strong coffee and enjoy!

Pumpkin Spice Almond Flour Muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 12 muffins

Ingredients

  • 2 eggs (farm fresh if possible)
  • 1/2 cup cooked pumpkin puree (from the can is fine too)
  • 1/3 cup pure maple syrup
  • 4 Tablespoons walnut oil (can sub with almond oil or olive oil if need be)
  • 1 1/4 teaspoons pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 1/2 cups almond flour
  • 3/4 cup dark chocolate chips

Preparation

  1. Preheat the oven to 325F
  2. In a large bowl whisk together the eggs, pumpkin, maple syrup, oil and vanilla. Add the spices and stir in the almond flour. Mix until everything is well combined. Stir in the chocolate chips and set the bowl aside.
  3. Line a standard size muffin tin with paper lines. Spoon batter into 12 muffin cups, smoothing out the tops to get rid of any bumps if necessary. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  4. Cool slightly and then dig in!

Notes

*Recipe lightly adapted from Spark Recipes *Cooking times will vary depending on your specific oven and ingredients *Have fun in the kitchen

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