Coconut Almond Flour Pumpkin Muffins

Is there anything better than the first cozy bake of fall? 🍂

For me, fall baking has always been about more than just the smell of pumpkin and warm spices—it’s about creating something comforting that still makes me feel good about what I’m eating. That’s why I love these coconut almond flour pumpkin muffins, made with clean, natural ingredients, naturally sweetened, gluten-free, keto-friendly, and low in net carbs.

They’re soft, cozy, lightly sweet, and basically fall in muffin form. 🎃🤎

Are you ready to start baking all things pumpkin?

Ingredients

1 ½ cups coconut almond flour

¼ cup of tapioca flour

½ tsp salt

1 tsp baking powder

2 tsp of Allspice

3 large eggs

¾ cup canned pumpkin (not pumpkin pie filling)

⅓ cup agave or maple syrup or ChocZero Honey

1 teaspoon pure vanilla extract

¼ cup of chocolate chips (Lily’s) or coconut shreds or toasted and chopped walnuts or pecans

Instructions

• Preheat your oven to 350 degrees. Pre-spray 10-12 muffin liners

• In a bowl, whisk together the almond flour, salt, baking powder, and Allspice.

• In a separate bowl, whisk together the eggs, pumpkin, agave or maple syrup, and vanilla.

• Pour the wet ingredients into the dry. Mix well and fold in your chocolate chips or nuts until combined.

• Chill for 1 hour.

• Divide the batter evenly between the cups, filling them ¾ full.

• Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes.

•  Gently lift the muffins out of the pan, and place on the rack to finish cooling for 10 minutes. Enjoy!