Almond Flour Pumpkin Muffins (Chocolate Chip)

These healthy almond flour pumpkin muffins come together in one bowl with chocolate chips. Easy, gluten free, refined sugar free, moist and tender.

Course Breakfast, Muffins, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword almond flour, gluten free, healthy, oat flour, pumpkin muffins

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 272

⅓ cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
2 large eggs
1 cup pumpkin puree
1/2 cup pure maple syrup
1 teaspoon vanilla extract
2 cups almond flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons pumpkin pie spice

Heat the oven to 350F.
Grease or line a 12-cup muffin pan.
In a large bowl, whisk together the oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
Pour in the chocolate chips (if using) and gently stir until combined.
Spoon 2-3 heaping tablespoons of the batter into each muffin cup. Top with 3-4 chocolate chips, if using
Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Use superfine blanched almond flour, not almond meal! When I tested this with almond meal, the muffins came out grainier and heavier. Look for "blanched almond flour" on the bag for the best texture.