Servings: 12 muffins
Ingredients
- 2 cups finely ground almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon Kosher salt
- 1 cup pumpkin puree
- 1/3 cup pure maple syrup or honey
- 2 large eggs at room temperature
- 2 tablespoons coconut oil melted
- 2 teaspoons pure vanilla extract
- 1/4 cup dark chocolate chips or toasted pumpkin seeds
Instructions
- Pre-heat the oven to 350 degrees F. Line a muffin tin with paper baking cups. Combine the almond flour, coconut flour, baking soda, dried spices and salt in a small bowl. Whisk to combine the ingredients. In the bowl of a standing mixer fitted with a paddle, or an hand mixer, beat together the pumpkin puree, maple syrup (or honey), eggs, melted coconut oil and vanilla. Slowly add the wet ingredients to the dry ingredients and mix with a rubber spatula until the batter is smooth. Gently stir in the chocolate chips or pumpkins seeds.
- Scoop the batter into the prepared baking cups. Fill 9 of the baking cups about 3/4 full, for larger muffins. If you want smaller muffins, fill all 12 about 2/3 of the way full. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
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