Almond Flour  Pumpkin Muffins

Pumpkin Protein Muffins are made with almond flour, moist and delicious. These gluten free muffins make the perfect breakfast, snack or dessert!

– pumpkin purée – eggs – coconut sugar – vanilla extract – almond flour – protein powder – baking soda – baking powder – salt – pumpkin pie spice – dark chocolate chips


First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

Then, add the pumpkin purée, eggs, coconut sugar and vanilla extract into a bowl and whisk.

Add in the almond flour, protein powder, baking soda, baking powder, pumpkin pie spice and salt. Combine. When the almond flour is almost all mixed in, fold in the chocolate chips.

Spoon the batter into the liners with a large cookie scoop. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.

Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Get the full recipe via the link below.