Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins

from sweetashoney.co

These Almond Flour Pumpkin Muffins are moist pumpkin muffins topped with a delicious crunchy almond crumble.

Ingredients

  • 1 3/4 cups Almond Flour (ultra-fine, blanched, packed, and swept.)
  • 1/3 cup Crystal Sweetener Of Choice (I used erythritol, but coconut sugar would work as well if not keto/sugar-free.)
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 4 Large Eggs (at room temperature)
  • 3/4 cup Canned Pumpkin Puree (not pumpkin pie filling!)
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Coconut Oil (melted, or melted butter)
  • 1/4 cup Almond Flour
  • 3 tablespoons Almonds (finely chopped)
  • 1 1/2 tablespoons Crystal Sweetener
  • 1 1/2 tablespoons Butter (softened)
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg

Directions

  1. 1

    Preheat the oven to 350°F (180°C). Line a 12-holes muffins pan with paper cups. Slightly oil cups with oil spray. Set it aside.

  2. 2

    In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, baking powder, crystal sweetener you love, salt, ground cinnamon, nutmeg, cloves, and ginger. Set aside.

  3. 3

    In another bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs.

  4. 4

    Combine the liquid and dry ingredients until they form a thick consistent bread batter.

  5. 5

    Transfer the batter to the prepared muffin pan - about 1/4 cup batter per muffin

  6. 6

    In another bowl, combine all the streusel ingredients using your fingertips to rub the soft butter or soft coconut oil onto the almond flour, nuts, sweetener, and spices.

  7. 7

    Sprinkle the streusel topping evenly on top of each muffin and slightly press to stick to the top of the muffins.

  8. 8

    Bake in the center rack of the oven for 30-35 minutes or until a toothpick inserted in the center of the pumpkin muffin comes out clean. If the top of the muffins darkens too fast, add a piece of foil on top of the muffin pan.

  9. 9

    Cool down on a wire rack for about 3 hours or until it reaches room temperature.

  10. 10

    If you like, decorate the cooled muffins with a drizzle of 1/4 cup sugar-free powdered sweetener (I used powdered erythritol) and a few teaspoons of almond milk.

  11. 11

    Store in the fridge in an airtight container for up to 4 days or freeze in airtight bags or boxes for up to 1 month. Thaw the day before serving in the fridge.