Almond Flour Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A naturally gluten-free pumpkin muffin made with almond flour and sweetened with maple syrup, studded with chocolate chips and nuts. A tender, wholesome fall treat that works for breakfast or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 12- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 1/4 cup pure maple syrup*
- 2 large eggs
- 1/2 TBSP vanilla extract
- pepitas (pumpkin seeds)
- mini chocolate chips
- chopped pecans
- Use 1/3 cup if adding into batter (or as much needed for topping.)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 140mg
- Total sugar
- 9g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.