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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 13.6 g
  • Cholesterol: 38.0 mg
  • Sodium: 284.5 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Almond Flour Pumpkin Muffins calories by ingredient
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Almond Flour Pumpkin Muffins

Submitted by: MALOZADA

Introduction

A non-gluten, low-carb muffin adored by the whole family. A non-gluten, low-carb muffin adored by the whole family.
Number of Servings: 12

Ingredients

    2 eggs
    1/2 cup pumpkin puree
    1/3 cup honey
    4 Tbsp melted butter
    1 tsp vanilla
    3/4 tsp baking soda
    1/2 tsp salt
    1 1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/4 tsp ground cloves
    1/4 tsp ground ginger
    2 1/2 cups almond flour
    1/2 cup chopped walnuts
    1/2 cup raisins

Directions

1. Preheat oven to 325.

2. Line a muffin pan with paper liners (12 muffins).

3. In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.

4. Stir in almond flour until well combined.

5. Stir in walnuts and raisins.

6. Spoon batter into muffin cups, using wet fingers to press down any bumps on the tops before baking. Makes 12 muffins.

7. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user MALOZADA.






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Member Ratings For This Recipe

  • I found that a half cup of pumpkin just wasn't enough so I added an additional cup of pumpkin. I also ended up making 24 muffins. The muffins with the added pumpkin are super moist, but not soggy. - 11/9/14

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  • These are excellent. I have tried many almond flour muffin recipes and this is by far the best one. I added a little more butter, but otherwise followed it exactly. They are moist and delicious and not too sweet. Chocolate chips would make an extra special addition to these. - 10/16/13

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  • yummo - 4/24/13

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  • These are absolutely delicious! I only had 2 cups almond flour so i made up the difference with 1/2 cup unsweetened vanilla rice/hemp/pea/chia protein powder. I also used pumpkin seeds instead of walnuts just because i had some. Walnuts would have been good too - will try them next time. - 9/30/12

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  • This recipe is SO good! I used 2 cups of almond meal and 1/2 cup of brown rice flour because I didn't have enough almond meal. I also added in 1/3 cup chocolate chips and 1/4 cup of almond milk as the batter was a little thick. They turned out DELICIOUS! So moist and flavorful. Just great. - 3/18/12

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  • Substituted chocolate chips for the raisins and left out the nuts. They were REALLY good! - 1/24/12

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  • I don't like raisins, but besides that, it was delicious! - 9/8/09

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  • They are fantastic!! - 8/11/09

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