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stack of pumpkin muffins

Gluten Free Almond Flour Pumpkin Muffins

Kanwaldeep Kaur
The Pumpkin season is here, and what better than celebrating Fall with some delicious Gluten Free Almond Flour Pumpkin Muffins. Sweetened with jaggery powder and made with almond flour, these muffins are really healthy, and are completely refined flour free and refined sugar free.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 1 1/2 cups Blanched Almond Flour
  • 1/2 cup Jaggery Powder
  • 3/4 cup Canned Pumpkin Puree I used the Puree from Trader Joe's
  • 1/4 cup Olive Oil extra virgin
  • 3 Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Pumpkin Pie Spice I used the Spice Mix from Trader Joe's
  • 1/2 cup Semi-Sweet Chocolate Chips plus 1-2 tbsp extra for sprinkling on top of muffins

Instructions
 

  • In a bowl, add jaggery powder, eggs, pumpkin puree, olive oil and vanilla extract. With a hand whisk, mix everything together till all the ingredients are properly blended. Do not over-mix. The wet ingredients mixture is now ready.
  • To the wet mixture, add blanched almond flour, baking soda, salt and pumpkin pie spice. Again, mix everything together till you see a smooth blended mixture and there are no lumps seen. Please make sure not to over-mix.
  • Now add chocolate chips to the muffins batter and mix everything together again.
  • Preheat oven to 350 degree F (which is, 180 degree Celsius). Scoop out 2-3 tablespoons of mixture and pour into the lined or greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then optionally, lightly dust each individual cup with a little flour). I was able to make 12 muffins in total. Sprinkle the muffins with the extra chocolate chips (Use as many as you like, I used 3 on each muffin).
  • Once the oven is pre-heated, bake the muffins in the oven for around 20-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean (I got my muffins ready in exactly 25 minutes). Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
  • The Gluten Free Chocolate Chip Almond Flour Pumpkin Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!

Notes

  • Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of refined sugar.
  • Chocolate Chips – You can swap the chocolate chips with chopped nuts of your choice, or even use a mixture of chocolate chips and some nuts.
  • Don’t over mix the batter. Over-mixing may result in air pockets which get formed on top and inside of the baked goods, muffins in this case. I would advise to gently fold in the batter till you see a uniform mixture being formed. I had tried hard not to over-mix, but still you may see some tiny holes on top of the baked muffins in the picture. So, try harder I would say.
Keyword almond flour, chocolate chip, desserts, fall, healthy, holiday, jaggery powder, muffins, pumpkin, thanksgiving