Ingredients

The following ingredients have 12 Servings
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 2 tsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree
  • 1/4 cup pure maple syrup*
  • 2 large eggs
  • 1/2 TBSP vanilla extract
  • pepitas (pumpkin seeds)
  • mini chocolate chips
  • chopped pecans

Instruction

  • Preheat oven to 350ºF and grease or line 12-cup muffin pan; et aside.
  • In medium bowl combine almond flour, tapioca flour, pumpkin spice, baking soda and salt.
  • In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
  • Add 
  • Evenly distribute batter into muffin pan; Bake for 18-24  minutes – check with inserted toothpick for no wet batter. 
  • Allow pumpkin muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.