Almond Flour Pumpkin Muffins

1 1/2 cups Almond Flour

3/4 cup 100% canned pumpkin
4 egg whites (or 2 eggs)
1/4 cup splenda

1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/8 tsp salt

Raisins (opt)

Chopped nuts (opt)


Pre-heat oven to 350 degrees
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.


9 Responses to “Almond Flour Pumpkin Muffins”

  1. Pam

    These sounds great…Thank you! Have a lovely day! Hugs!

    • fitnesscook

      You are welcome Pam! Thank you and I hope you have a great day as well πŸ™‚

  2. coolpup

    I’ve gained 10 pounds reading the recipe. πŸ™‚

  3. Pam

    These are really good! Made them for lunchie today! I used stevia, instead of the splenda and the 2 eggs! Another keeper..thank you! Hugs!

    • fitnesscook

      Thanks so much for the feedback Pam! I also have a page on Facebook now. I will have to send you the link later πŸ™‚

  4. Pam

    That would be great! Thank you! Huggies!

  5. Pam

    Thanks! I *LIKE* you…he he! Looks great! Have a wonderful day!

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