Piping Pot Curry · by Meeta Arora★ 5.0 (7)
Almond Flour Pumpkin Muffins (Gluten-free)
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 14%
CARBS 14G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 16G66% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pumpkin muffins made with almond flour, topped with chocolate chips. Moist and fluffy with warm spice flavor, they work as a breakfast treat or snack and fit paleo and low-carb diets.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups Almond Flour (8.5oz )
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 cup Pumpkin Puree (ripe )
- 3 Eggs (large, at room temperature )
- 1 teaspoon Vanilla extract
- 1/4 cup Oil (I used avocado oil )
- 1/2 cup Maple syrup (or agave syrup)
- 1/3 cup Chocolate chips (I used dark, optional)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 14%
CARBS 14G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 16G66% OF CAL
2G SAT14G 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
- 172mg
- Total sugar
- 10g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.