recipe 

ALMOND FLOUR PUMPKIN MUFFINS

These easy Almond Flour Pumpkin Muffins are low-carb, gluten free and include no refined sugars

Using only one bowl, these low-carb pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast!

Ingredients:

– ½ cup canned pumpkin puree – 3 large eggs , lightly beaten – ½ cup unsweetened applesauce (or a 4 oz. individual container) – ¼ cup coconut milk or cream (from a can) – 1 teaspoon vanilla extract (omit for Whole30) – 2 cups almond flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon pumpkin pie spice (more or less to taste) – ¼ teaspoon salt

It literally takes only 5 minutes to throw these gluten-free pumpkin muffins together!

HOW TO MAKE ALMOND FLOUR PUMPKIN MUFFIES

1

GENERAL STEPS

Preheat oven to 350°F. Line muffin tin with paper liners. Whisk pumpkin and eggs. Stir in remaining ingredients. Spoon batter into muffin cups.

2

READY TO ENJOY!

Bake 20 minutes. Let cool.

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