Pumpkin Chocolate Chip Muffins {with Almond Flour}
Made with almond flour and real pumpkin puree, these pumpkin chocolate chip muffins are moist, soft and fluffy.
Servings: 12
Calories: 210kcal
Equipment
Ingredients
- 3/4 cup pumpkin puree 170g
- 2 eggs room temperature
- 1/3 cup maple syrup
- 1 1/2 cup almond flour 150g
- 1/4 cup tapioca flour 30g
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/2 cup chocolate chip divided
Instructions
- Preheat the oven to 350 F degrees. Grease the muffin pan generously
with cooking spray or line with paper or silicone muffin liners. - In a medium bowl, combine all the wet ingredients – eggs, pumpkin puree, and maple syrup.
- In a separate bowl, whisk together the dry ingredients – almond flour, tapioca flour, baking soda, and pumpkin spice. Sift if needed until no clump is left.
- Combine the dry and wet ingredients. Gently combine using a spatula.
- Fold in 3/4 of the chocolate chips into the batter.
- Use a medium-sized scooper or spoon, divide the batter among 9 - 10 muffin cups, filled up close to the top. Sprinkle the rest of the chocolate chips on top.
- Bake for approximately 20 - 22 minutes or until a toothpick comes out clean.
- Let the muffins cool on a cooling rack. Sprinkle extra pumpkin spice on top (Optional). Enjoy!
Video
Notes
Do not over mix the batter. it will result in denser muffins.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 31mg | Sodium: 121mg | Fiber: 5g | Sugar: 9g