Almond Flour Pumpkin Muffins

 I am so blessed to be a teacher librarian.  Well, first it’s an awesome job and my passion, but also I get summers off to spend with my kids and I wouldn’t trade it for the world!

But now school is back in session and I’m looking for great breakfast recipes to keep me full until my lunch break.

I still had some almond flour hanging around from when I made French Macarons and since it is a spendier ingredient, I wanted to make sure I used up what I had left.

Cue some great muffins.  I love this recipe.  There is plenty of protein coming from the almond flour and eggs.  The texture of the muffins is more spongy and moist than I typically associate with muffins, but not in a bad way.  This difference is due to the almond flour.  Being a nut, it simply doesn’t absorb liquids the same way wheat flour or oats will.

All things considered -I think this will be a regular in my breakfast rotation - protein dense and delicious, these are the perfect breakfast!

Here are some more great pumpkin recipes:

Almond Flour Pumpkin Muffins

Adapted from Well Plated

1 ½ cups almond flour

1 teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground cloves

4 eggs

¾ cup pumpkin puree

¼ cup honey

1 teaspoon vanilla extract

¼ cup mini chocolate chips

Preheat oven to 350 degrees F and line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together the dry ingredients (almond flour, cinnamon, baking soda, ginger, salt, and cloves).

In a separate bowl, whisk together the wet ingredients (eggs, pumpkin, honey, and vanilla).

Pour the wet ingredients into the dry and stir until combined.  Add the chocolate chips and stir until evenly mixed.

Divide the batter between the prepared muffin cups.  Bake in the preheated oven for 21-23 minutes or until the tops are browned and a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then move to wire racks to cool completely.


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