Fall baking just got healthier with my almond flour pumpkin chocolate chip muffins. I made this healthy pumpkin muffin recipe with healthy ingredients like almond flour, pink sea salt, avocado oil, pure maple syrup, local eggs, homemade pumpkin puree, and pure vanilla extract.
Preheat oven to 350 degrees Fahrenheit and place the baking rack in the center position of the oven.Line 12 muffin tins with muffin papers.Sift together the dry ingredients: 2 cups almond flour, ½ teaspoon pink salt, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon pumpkin pie spice.Form a well in the center of your dry ingredients.In the center of the well, add your wet ingredients: ¼ cup avocado oil, ¼ cup maple syrup, 2 eggs, ½ cup pumpkin puree, and 1 teaspoon vanilla extract.Whisk well to combine.
Fold in ½ cup of chocolate chips.
Add your batter to the 12 prepared muffin tins. There is about ¼ cup of batter in each muffin tin.
Bake for 22+ minutes or until a toothpick inserted into the center comes out clean.Cool for at least 10 minutes on a cooling rack.Enjoy!
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Notes
HOW TO MAKE HEALTHY MINI MUFFINS- Fill 24 mini muffin tins! Bake for about 10-12 minutes or until a toothpick comes out clean. This batter makes excellent healthy pumpkin mini muffins for kids.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.this recipe was adapted from the pumpkin chocolate chip muffin recipes on glutenfreeplate.com and wellplated.com