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Almond Flour Pumpkin Muffins Recipe

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This recipe for Almond Flour Pumpkin Muffins is from The Donaldson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
1 tbsp. ground flax seed
1/2 c pumpkin puree
1/3 c liquid honey, agave or maple syrup
4 tbsp melted butter or coconut oil
1 tsp vanilla
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon (I usually add more though!)
1/2 tsp nutmeg
1/4 tsp each ginger and cloves
1 c almond flour
1 1/2 c oat flour (or GF flour)
1 c fresh or frozen cranberries (or raisins)
Directions:
Directions:
Preheat oven to 350 degrees.
Line muffin tin with paper liners or use silicone cups

In a large bowl, mix together all dry ingredients.
In a large measuring cup, beat egg with fork, add and mix together all liquid ingredients.
Add liquid to dry in bowl, stir with fork till well blended.

Stir in cranberries.
Spoon batter into muffin cups.
Bake for 20-25 mins., until golden brown and toothpick comes out clean.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
These are a bit crumbly, because of the almond flour, but very delicious...and on the healthier side!

 

 

 

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