Almond Flour Pumpkin Cornbread. The batter is very thick! Whisk to combine. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice. https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread I’ll be making these healthy muffins again. You can leave the top as is, dust with a little Swerve Confectioners, or top it with cream cheese frosting. Add the pumpkin, maple … Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. IMPORTANT NOTE: Store almond flour in your refrigerator or freezer. Ingredients 1 1/2 cups blanched almond flour* ½ teaspoon kosher salt 3/4 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 4 large eggs 3/4 cup canned pumpkin not pumpkin pie … Disclosure & Privacy Policy. Before we talk about the delicious almond flour pumpkin cupcake recipe, I want to share a bit more about almond flour, and how it works in baked goods. You’ll only need a few simple ingredients to make this tasty cake. I promise, it really is worth adding almond flour to your pantry. Thank you, Erin. Vanilla extract. Want the new recipes in your inbox. There’s a difference. These are delicious! Almond flour recipes like this one are unique and definitely worth experiencing, especially given all of the health benefits of almond flour mentioned above. I typically publish a new recipe once or twice per week. I was a bit upset because I wanted the muffins to come out perfect. With a low glycemic index, it slowly releases sugar into your blood for long-term, sustained energy.*. Keeping it chilly will prolong its life considerably. I seriously LOVE coming up with new recipes to keep your muffin game strong, like my paleo lemon poppyseed muffins and my healthy oat bran muffins. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. I’m so happy that you enjoyed them, Natalie! Fluffy Almond Flour Pumpkin Pancakes. Try 2 tablespoons. Grab a standard 12-cup muffin tin, and place paper liners in 10 of the wells. Once you have the almond flour in hand, this recipe is easy breezy! I plan on having a big slice of this keto pumpkin cake tomorrow for breakfast, and I can’t wait! Don’t over blend, or you’ll end up with almond butter, instead of almond flour. *Be sure to use blanched almond flour, which is finely ground from blanched almonds that have the skin removed, not coarse almond flour (often called “meal”), which has the brown skins. They absorb moisture differently, rise differently, and will behave completely differently in baked goods. For example, while we love extra dark chocolate (Lindt 90% is our favorite), the kids find it too bitter. Add the pumpkin puree, butter, stevia, vanilla and kosher … These fluffy pancakes are full of pumpkin and pumpkin spice, but feel free to add your favorite mix-ins like coconut, chocolate chips, or even blueberries! Scroll down to the recipe card for the detailed instructions. Add water. Divide the batter evenly between each of the 10 cups, and fill almost to the top. When they’re done baking, set the muffin pan on a wire rack, and let the muffins cool in the pan for 5 minutes. Still, I consider this almond flour keto pumpkin cake as a legitimate breakfast or snack cake. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Pumpkin pie spice: Make sure it’s fresh! Now you know it’s good! Salt and baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Your email address will not be published. Stir all the ingredients together until no flour is visible. Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! These almond flour pumpkin muffins do not skimp in the pumpkin spice arena. *, Almond flour is better for blood sugar levels than conventional flour. Now, it’s time to add in those yummy mix-ins. A resounding yes on that one! In a separate larger bowl, whisk the eggs. If you know me at all, you know that if you want healthy and tasty muffin recipes, I’m your girl. Please note that because this recipe does have a large number of eggs, this is a riskier substitution. Grease a 9×5 in loaf pan. Let cool before slicing. Once you take the plunge and buy almond flour, which is readily available at most grocery stores and online here, it opens all kinds of new recipes to you! They were a hit with my family too! To make homemade almond flour, place blanched, slivered almonds in a food processor and pulse them until you have a fine powder (it will look similar to flour). I find that they are more satiating than baked goods. Pumpkin can be a dense ingredient to cook with. Sprinkle 2 tablespoons of chocolate chips on top. Here are a few of my favorite recipes that use it! In a medium bowl, lightly whisk the eggs. But don’t overcook almond flour recipes as nut flours easily burn! Want the new recipes in your inbox? Please verify that a recipe fits your needs before using it. Even though these muffins are butter free and oil free, they’re still melt-in-your-mouth moist. Dangerous, I know. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Create an account to easily save your favorite projects and tutorials. It’s a product of the almond flour itself. I’m making to take to Thanksgiving!! If you have almonds and a food processor, you can make almond flour right at home! My favorite way to freeze them is to wrap them individually and thaw them one at a time (or two at a time) as I need a yummy treat. Hello Erin! I’ve also linked to a few of my other favorite almond flour recipes below, so you’ll have plenty of things to do with it. Like my Paleo Pumpkin Bread (which is also made with almond flour), the muffins have a fantastic, uniquely moist texture and crumb. Bake for about 30 minutes at 350°F. But they don’t eat as low carb as my husband and I, and therefore their palate is different than ours. Make a well in the center of the dry ingredients, then pour in the wet. And, ENJOY! Almond flour is rich in Vitamin E and magnesium. Required fields are marked *. (The same is true for this wonderfully flavorful keto carrot cake, by the way, although I do frost that cake. Sweetener: I use stevia. Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup. © 2010 - 2020 Well Plated by Erin. I usually try to have eggs for breakfast. In the other bowl, whisk your wet ingredients together. Because they are so moist, they fair better when kept cool. * Percent Daily Values are based on a 2000 calorie diet. Bake for 22 to 24 minutes at 350 degrees F, until a toothpick inserted in the center of a muffin comes out clean. It’s so easy! First, I recommend whipping the egg whites. Preheat oven to 350 degrees F. Butter a 9-inch pie plate. The exact measurements are included in the recipe card below. Now add up to 2 tablespoons of water if necessary (especially if you used a granulated sweetener). Pumpkin on its own is actually quite bland. Almond Flour Pumpkin Muffins for your from-the-oven lovin’! I made a few adjustments to the old recipe, and I am very pleased with this keto pumpkin cake. Copyright © 2020. In fact, these are some of the most tender, healthy muffins I’ve ever baked! In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. (Another good one is this keto pound cake.). Canned pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. https://www.yummly.com/recipes/almond-flour-pumpkin-muffins Then, remove each muffin and set on the wire rack to cool (no judgement if you can’t wait to dig into one by this point).
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