Almond Flour Pumpkin Muffins

Name: Almond Flour Pumpkin Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: ⅓ cup Coconut Oil (⅓ cup coconut oil *melted and cooled to room temp- can sub with melted and cooled European butter (see notes)); 1 cup Coconut Sugar (1 cup coconut sugar); 2 pieces Egg (2 large eggs); 1 cup Pumpkin Purée (1 cup pumpkin puree *canned); ¼ cup Coconut Milk (¼ cup full-fat coconut milk use canned coconut here, and be sure to stir it well since the liquid settles to the bottom of the can.); 2 cup Almond Flour (2 cups blanched almond flour); ¼ cup Coconut (¼ cup unsweetened shredded coconut); 2 tsp Baking Powder (2 tsp baking powder); ¼ tsp Bicarbonate of Soda (¼ tsp baking soda); 1 tsp Cocoa Powder (1 tsp cocoa powder); 2 tsp Cinnamon (2 tsp cinnamon); 1 tsp Pumpkin Pie Spice (1 tsp pumpkin pie spice); ¼ tsp Table Salt (¼ tsp salt); ½ cup Pecans (½ cup chopped pecans (go with your favorite nuts here-walnuts and almonds are also delicious additions)); 3 ½ oz Date (3½ oz pitted and chopped dates about ½ cup)

Gluten-free and dairy-free pumpkin muffins made with almond flour, coconut oil, and warm spices, studded with pecans and dates.

40 minAmerican

Servings12

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 12 servings

Coconut Oil⅓ cup · ⅓ cup coconut oil *melted and cooled to room temp- can sub with melted and cooled European butter (see notes)
Coconut Sugar1 cup · 1 cup coconut sugar
Egg2 pieces · 2 large eggs
Pumpkin Purée1 cup · 1 cup pumpkin puree *canned
Coconut Milk¼ cup · ¼ cup full-fat coconut milk use canned coconut here, and be sure to stir it well since the liquid settles to the bottom of the can.
Almond Flour2 cup · 2 cups blanched almond flour
Coconut¼ cup · ¼ cup unsweetened shredded coconut
Baking Powder2 tsp · 2 tsp baking powder
Bicarbonate of Soda¼ tsp · ¼ tsp baking soda
Cocoa Powder1 tsp · 1 tsp cocoa powder
Cinnamon2 tsp · 2 tsp cinnamon
Pumpkin Pie Spice1 tsp · 1 tsp pumpkin pie spice
Table Salt¼ tsp · ¼ tsp salt
Pecans½ cup · ½ cup chopped pecans (go with your favorite nuts here-walnuts and almonds are also delicious additions)
Date3 ½ oz · 3½ oz pitted and chopped dates about ½ cup

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Steps

1Preheat oven to 325 degrees F.
2In a large bowl, blend the melted and cooled coconut oil and coconut sugar for 1-2 minutes, then add eggs, pumpkin, and coconut milk. Blend well.
3In a separate bowl, mix all dry ingredients, except nuts and dates, with a whisk until well incorporated. Add the dry mixture to the wet mixture and stir with a large spoon or use the stir setting on a stand mixer until combined. Stir in nuts and dates. The batter will be pretty thick.
4Spoon the batter into the muffin tins and bake for 30 minutes. Check for doneness with a toothpick. If it doesn't come out clean, bake for 5 more minutes. Let the muffins cool for 5 minutes in the pan, and enjoy!