🍁 Happy Fall- Let's Make High Fiber Pumpkin Almond Flour Muffins

Fuel your fall with these irresistible pumpkin almond muffins—packed with flavor, protein, fiber and nutrients for a healthy treat!

Pumpkin almond muffins offer several health benefits:

1. Nutrient-Rich: Pumpkin is high in vitamins A, C, and potassium, while almonds provide healthy fats, vitamin E, and magnesium.

2. High in Fiber: Both pumpkin and almonds support digestion and help with satiety.

3. Antioxidants: Pumpkin’s beta-carotene and almonds’ vitamin E protect cells and boost immunity.

4. Heart-Healthy: Almonds' monounsaturated fats may lower bad cholesterol.

5. Low in Sugar (with natural sweeteners): Helps maintain stable blood sugar.

6. Protein Source: Almonds add plant-based protein for muscle repair.

7. Skin Health: Vitamins A and E promote hydrated, healthy skin.

Pumpkin Almond Muffins

Serves- 7 muffins

Cook time- 25 minutes

Ingredients

• 1 1/2 Cups Almond flour 

• 2 1/2 Tbsp Coconut flour, packed

• 1/2 Tbsp Baking powder

• 1/2 Tbsp Pumpkin pie spice

• 1/2 tsp Salt

• 1/2 tsp Baking soda

• 1/2 Cup Canned pumpkin

• 6 Tbsp Maple syrup

• 3 Tbsp Cashew butter

• 1 Large egg, at room temperature

Instructions

1.    Spray a muffin with oil and heat your oven to 350 degrees.

2.    In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.

3.    In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.

4.    Add the dry ingredients into the wet ingredients and stir until well combined.  Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 of the way. Remember to fill the rest with water-keeps them moist!

5.    Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.