Healthy Grain-Free Pumpkin Muffins

Delightful and nutritious pumpkin muffins that are gluten-free and naturally sweetened, perfect for cozy autumn days.

Prep Time 10

Cook Time 22

Total Time 32

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

2 cups almond flour Can be substituted with another nut flour or gluten-free flour mix.
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp nutmeg
1 tsp cinnamon

2 eggs Use room temperature.
4 tablespoons pure maple syrup
1 cup pumpkin puree
1 tsp alcohol-free vanilla extract
1/2 cup 0% fat plain Greek yogurt Can substitute with coconut yogurt for a dairy-free option.

Preheat your oven to 375°F and grease a muffin tin, setting it aside.
In a small bowl, combine the wet ingredients: eggs, maple syrup, pumpkin puree, alcohol-free vanilla extract, and Greek yogurt. Mix well.
In a larger bowl, whisk together the dry ingredients: almond flour, baking soda, sea salt, nutmeg, and cinnamon.
Pour the wet mixture into the dry ingredients, stirring until just combined.
Fold in the semi-sweet chocolate chips gently.
Fill the greased muffin tins with your batter and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with almond butter or honey. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Keyword autumn baking, Gluten-Free, grain-free, healthy snacks, pumpkin muffins