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Almond Flour Pumpkin Muffins

If you’re a fan of pumpkin-flavored treats, you will enjoy these Almond Flour Pumpkin Muffins.

Servings: 12 muffins

  • ¾ cup pumpkin puree
  • 3 large eggs
  • ½ cup raw sugar (see note for keto) To make keto: use granulated keto sweetener
  • 1 tsp 
  • 3 cups 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp pumpkin spice powder
  • 1/8 tsp salt
  • ¼ cup cup chocolate chips optional

  1. Preheat the oven to 350ºF. Grease or line a 12-pan muffin tin with parchment paper liners.
  2. In a large bowl, beat the eggs until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully combined
  3. Stir in the almond flour, pumpkin spices, baking powder and baking soda, salt, and mix until combined. Finally, add chocolate chips and give a rough mix.
  4. Divide the batter evenly between the prepared muffin tins and top with pumpkin seeds if desired.
  5. Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
  6. Remove pan from oven and allow the muffins to cool in the pan for 10 minutes.

Recipes by gimmedelicious.com.

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