And now I’m back to the “low-sugar muffin thing.” I really OD’d on the sugar this past week and I paid the price (painful bloating and other things). I’m finally feeling better today. Last weekend we got together with my family, then it was my husband’s birthday and I ended up eating way too much sugar in all the festivities. It catches up with me. I can tolerate sugar in small amounts, but not day after day of it. My fructose malabsorption is probably a blessing in disguise since it keeps my sugar consumption in check. So now I’m back to treating myself to tiny low-sugar muffins like this recipe.
My mom has always made pumpkin muffins for Thanksgiving and they are probably the highlight of our meal. We have them instead of rolls. Then we would enjoy the leftovers for breakfast and snacks for the next few days. Thanksgiving is a few weeks ways away, but the cool weather has just been screaming at me to make pumpkin muffins to enjoy with my coffee.
I found a recipe for almond flour pumpkin muffins here. I tweaked them to my liking, subbing maple syrup for honey and adjusting the spices. And then I went ahead and added mini chocolate chips. I never realized how well chocolate goes with pumpkin and its spices until recent years. It is heavenly. Since these are mini-sized, there’s very little guilt. These clock in at 111 calories each.
Mini Chocolate Chip Pumpkin Muffins
(made with almond flour)
makes about 24 mini muffins*
Ingredients
2 1/2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/3 cup pure maple syrup
1/2 cup pumpkin puree
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips
Directions
- Preheat oven to 325 degrees F. Lightly grease or line mini muffin tins.
- In a large bowl, combine the almond flour, baking soda, salt and spices. Stir until thoroughly combined. In a medium bowl, combine the eggs, maple syrup, pumpkin puree, melted butter and vanilla. Stir until smooth. Pour the pumpkin mixture into the almond flour mixture and stir until combined. Fold in the chocolate chips.
- Fill each muffin cup with about 3/4 full of batter (I used my small cookie scoop). Bake for 15 minutes or until muffins test done with a toothpick.
* This recipe makes 12 regular-sized muffins. Bake regular-sized muffins for 25 to 30 minutes.
I just made my first almond meal muffin and can't wait to try these. They look delicious!
I love using almond flour/meal for muffins – they come out so moist. I hope you like these muffins!
I made these for my husband who is diabetic and celiac. He LOVED them (as the rest of us did too!) They are amazing and we had to refrain from gobbling all of them up in one sitting. Perfect recipe! Perfect taste. Thank you!!
So glad you liked them! Thanks for trying.
These are our favorite muffins. I am Paleo and my husband is diabetic and celiac. We both LOVE these. I make a dozen at least 1x per week! 🙂 The whole family eats them.
Just as an add-on, my son is 4 and my daughter is 8. They gobble these up! 🙂
Fantastic! So glad they work for you! Thanks for your comment.