If you’re looking for a healthy and delicious fall treat, look no further! These Almond Flour Oat Pumpkin Muffins are the perfect way to satisfy your sweet tooth while still eating clean. Not only are they gluten-free and dairy-free, but they’re also packed with fiber and protein thanks to the almond flour and oats. Plus, the pumpkin adds a nice dose of vitamin A, making these muffins a nutritious choice for breakfast or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1 cup rolled oats (gluten-free, if necessary)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, mix together the almond flour, oats, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If desired, fold in the chopped pecans.
- Divide the batter evenly among a muffin tin lined with muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Nutritional Information:
Serving Size: 1 muffin
Calories: 200
Fat: 12g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Equipment:
- Muffin tin
- Muffin cups
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Serving Suggestions:
These muffins are delicious on their own or topped with a dollop of whipped cream or a drizzle of maple syrup. Serve them for breakfast or as a healthy dessert.
Variations:
- Substitute the pumpkin puree with mashed bananas for a different flavor.
- Add in chocolate chips or raisins for extra sweetness.
- Top with a streusel crumble for a decadent treat.
Substitutions:
- Use honey instead of maple syrup.
- Replace the almond flour with another nut flour, such as hazelnut or cashew.
- Swap out the pecans for walnuts or almonds.
Storage:
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Tips:
- Be sure to use pumpkin puree, not pumpkin pie filling.
- For a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice.
Notes:
Makes 12 muffins.
Frequently Asked Questions:
- Can I use a different type of flour?
- Can I use a sugar substitute?
- Can I make these muffins ahead of time?
Yes, you can use any type of flour you prefer, but keep in mind that the texture and taste may be slightly different.
Yes, you can use a sugar substitute like Stevia or Swerve, but keep in mind that the taste may be different.
Yes, you can make these muffins ahead of time and store them in the refrigerator or freezer until you’re ready to eat them.
Overall, these Almond Flour Oat Pumpkin Muffins are a delicious and healthy treat that you can enjoy any time of day. With their moist texture and warm spices, they’re the perfect fall indulgence that won’t derail your diet. Give them a try and let us know what you think!