Kosher for Passover Pumpkin Muffins with Almond Flour are a delicious and heathy alternative to boxed muffin mixes. There is nothing better on a Passover morning than waking up to a nice hot breakfast muffin, especially one that can be made in 2 easy steps! Have them as the main course or take them along on a trip as a snack. This recipe for Passover Muffins with Almond Flour is kosher, pareve, non-dairy, and gluten free.
Growing up, Passover breakfasts fell into two categories: muffins and pancakes. There is no thing wrong with those, in fact we have an amazing recipe for Passover Pancakes without Matzo Meal and several muffin recipes like our Chocolate Chip Banana Muffins. It's just that muffins and pancakes can get boring if you don't try different kinds. This recipe is similar to our Spiced Pumpkin Muffins but unlike that one, this one is gluten free so it doesn't contain matzo meal.
Jump to:
- Ingredients used to make Gluten Free Pumpkin Muffins with Almond Flour
- Instructions on how to make the best Passover Pumpkin Muffins with Almond Flour
- Equipment used to make Passover Muffins with Almond Flour
- How to store Pumpkin Muffins with Almond Flour
- Top Gluten Free Passover Pumpkin Muffin recipe tips
- Health Benefits of Pumpkin
- Recipe
- Top Gluten Free Passover Pumpkin Muffins recipe tips
- Recipe Categories
Ingredients used to make Gluten Free Pumpkin Muffins with Almond Flour
This healthy Pumpkin Muffin recipe uses ingredients that shouldn't require a special trip back to the grocery store. These Almond Flour Pumpkin Muffins are made from:
- Almond flour - this is used as a base for the muffins. Regular wheat flour is considered chometz so we can't use it to bake on Passover. Almond flour recipes are a great substitute for chometz and are also gluten free. You should also try our Almond Flour Banana Muffins!
- Canned pumpkin puree - provides the color, moisture, and is super nutritious. Just check out the health benefits of pumpkin.
- Sugar - we used granulated white sugar.
- Salt - helps the baking process.
- Baking soda - helps the baking process.
- Lemon juice - adds just a hint of tartness needed to balance out the other flavors in the Passover Muffin.
- Cinnamon - for flavor.
- Eggs - as binder.
- Vanilla extract - for flavor.
- Chocolate chips - delicious semisweet chocolate chips.
See recipe card for quantities.
Instructions on how to make the best Passover Pumpkin Muffins with Almond Flour
Healthy Passover breakfast muffins are not hard to make and here is a step by step guide on how to make them:
Step 1 - Prepare the Gluten Free Passover Muffin Batter
Start by beating the eggs with a whisk.
Next, add the pumpkin puree, sugar, vanilla extract, cinnamon, baking soda, salt, and lemon juice. Whisk until combined.
Whisk in the almond flour.
Last, stir in the chocolate chips.
Step 2 - Bake the Gluten Free Pumpkin Muffins with Almond Flour for Passover
Line a muffin tin with muffin liners and spoon batter into each muffin cup until they are about ¾ full.
Bake for 22 minutes at 350ºF or until the centers are firm. You can use the toothpick test for this.
Equipment used to make Passover Muffins with Almond Flour
- You will need a muffin baking tin to make muffins. There is really no good substitute for this if you are making muffins.
- Muffin liners help to make sure that the muffins don't stick to the sides of the muffin tin. These are small custom fit pieces of parchment like paper designed for muffins.
How to store Pumpkin Muffins with Almond Flour
Make a lot of these muffins and save some for later. Store in an airtight plastic bag and keep them for:
- 3-4 days on the counter.
- 7-10 days in the refrigerator.
- Up to 6 months in the freezer.
Top Gluten Free Passover Pumpkin Muffin recipe tips
- Whenever there are beaten eggs involved in a recipe, I like to start by beating them by themselves. This insures that they are completely beaten and that there are no unmixed parts which can cause uneven baking.
- Use the toothpick test to check if the muffins are done. That is where you insert a toothpick into the center of a muffin; pull it out and if there is goopy muffin batter on it, bake for another 2 minutes and try again.
- If you don't have any muffin liners on hand, you can always grease each muffin cup with some oil or margarine to keep the Passover Pumpkin Muffins from sticking to the sides.
Health Benefits of Pumpkin
According to an article about the health benefits of pumpkin in Medical News Today pumpkin is super healthy. Pumpkin is high in:
- Vitamin A
- Beta carotene
- Fiber
- Potassium
- Vitamin C
Recipe
Pumpkin Muffins with Almond Flour
Equipment
Ingredients
- 1 ½ cup almond flour
- ¾ cup canned pumpkin
- ⅓ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon lemon juice
- 2 teaspoon cinnamon
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, beat eggs. Then add pumpkin, sugar, vanilla extract, salt, lemon juice, baking soda, cinnamon. Mix until combined.
- Add almond flour and chocolate chips and stir until the batter is smooth.
- Spoon batter into a muffin liners until about ¾ full.
- Bake for 22 minutes or until the centers of the muffins are firm.
- Cool for 15 minutes before eating.
Notes
Top Gluten Free Passover Pumpkin Muffins recipe tips
- Whenever there are beaten eggs involved in a recipe, I like to start by beating them by themselves. This insures that they are completely beaten and that there are no unmixed parts which can cause uneven baking.
- Use the toothpick test to check if the muffins are done. That is where you insert a toothpick into the center of a muffin; pull it out and if there is goopy muffin batter on it, bake for another 2 minutes and try again.
- If you don't have any muffin liners on hand, you can always grease each muffin cup with some oil or margarine to keep the Passover Pumpkin Muffins from sticking to the sides.
