Ingredients
• 1 ½ cups almond flour or whole wheat pastry flour
• 1 cup pure pumpkin puree (not pie filling)
• ½ cup plain Greek yogurt
• ⅓ cup pure maple syrup or coconut sugar
• 2 large eggs or flax eggs
• ¼ cup melted coconut oil or light butter
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
• 1 tsp baking powder, ½ tsp baking soda
• Pinch of sea salt
• Optional: ⅓ cup dark chocolate chips, chopped pecans, or unsweetened shredded coconut
Instructions
• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease.
• In a large bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like muffins that stay moist for days.
• Carefully stir in optional chocolate chips, pecans, or coconut for extra texture and flavor.
• Divide batter evenly among muffin cups, filling each about ¾ full for perfect rise.
• Bake 18-22 mins until golden, domed, and a toothpick inserted in center comes out clean.
• Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or at room temperature with a dollop of Greek yogurt or a drizzle of maple syrup!
• In a large bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix pumpkin puree, Greek yogurt, maple syrup, eggs, melted coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like muffins that stay moist for days.
• Carefully stir in optional chocolate chips, pecans, or coconut for extra texture and flavor.
• Divide batter evenly among muffin cups, filling each about ¾ full for perfect rise.
• Bake 18-22 mins until golden, domed, and a toothpick inserted in center comes out clean.
• Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or at room temperature with a dollop of Greek yogurt or a drizzle of maple syrup!
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 12, Calories : 135, Net Carbs: 15g, Fats: 8g, Protein: 6g
Prep Time : 10 mins, Cook Time : 20 mins, Total Time : 30 mins, Servings : 12, Calories : 135, Net Carbs: 15g, Fats: 8g, Protein: 6g
✨ PRO TIPS FOR PERFECT PUMPKIN MUFFINS:
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars or thickeners.
• Pat pumpkin puree dry: Blot with a paper towel to remove excess moisture for perfectly tender, not soggy, muffins.
• Don’t overmix: Gentle folding = light, fluffy muffins; overmixing leads to dense, tough results.
• Fill muffin cups evenly: Use a cookie scoop for uniform sizing and even baking every time.
• Make ahead: Bake muffins up to 3 days ahead; store covered at room temperature. Freeze unbaked batter or baked muffins for up to 1 month—thaw and reheat gently.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; reheat 15 seconds in microwave for that fresh-baked softness.
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control without added sugars or thickeners.
• Pat pumpkin puree dry: Blot with a paper towel to remove excess moisture for perfectly tender, not soggy, muffins.
• Don’t overmix: Gentle folding = light, fluffy muffins; overmixing leads to dense, tough results.
• Fill muffin cups evenly: Use a cookie scoop for uniform sizing and even baking every time.
• Make ahead: Bake muffins up to 3 days ahead; store covered at room temperature. Freeze unbaked batter or baked muffins for up to 1 month—thaw and reheat gently.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF for a safe, delicious treat.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, and coconut oil for a completely plant-based version.
• Storage: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; reheat 15 seconds in microwave for that fresh-baked softness.