Well Plated · by Erin Clarke★ 4.9 (322)
Almond Flour Pumpkin Muffins
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 13%
CARBS 13G32% OF CAL
3G FIBER8G SUGAR3G OTHER
FAT 11G58% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, spiced pumpkin muffins made with almond flour and sweetened with maple syrup, studded with chocolate chips. A naturally sweet breakfast treat or snack that aligns with paleo and gluten-free diets.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freelow carbpaleovegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cups blanched almond flour*
- ½ teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Up to 1/2 cup mix-ins: chocolate chips (cranberries, toasted and chopped walnuts or pecans, or a mix)
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 13%
CARBS 13G32% OF CAL
3G FIBER8G SUGAR3G OTHER
FAT 11G58% OF CAL
1G 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
- 15m
- Cook
- 22m
- Sodium
- 211mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.