Wholesome Yum · by Maya | Wholesome Yum★ 4.8 (214)
Almond Flour Pumpkin Muffins
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 10%
CARBS 16G33% OF CAL
3G FIBER1G SUGAR12G OTHER
FAT 17G78% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin muffins made with almond and coconut flour, naturally low-carb and gluten-free with a cozy fall flavor. Great for breakfast or an afternoon snack.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 tbsp Baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 4 large Eggs
- 3/4 cup Pumpkin puree
- 1/2 cup Unsweetened almond milk
- 1/2 cup Ghee ((measured solid, then melted; can sub butter or coconut oil))
- 1 tsp Vanilla extract
- 3 tbsp Pumpkin seeds ((for topping - optional))
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 10%
CARBS 16G33% OF CAL
3G FIBER1G SUGAR12G OTHER
FAT 17G78% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 37mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 37MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.