pumpkin donut muffins

Almond Flour Pumpkin Donut Muffins

Yield 30 mini-muffins



  1. Preheat oven to 325 degrees F. Lightly grease mini muffin tins.
  2. 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, canola oil and vanilla. Stir until smooth. Pour the egg mixture into the almond flour mixture and stir until combined.
  3. Fill each muffin cup with about a tablespoon of batter (I used my small cookie scoop). Bake for 15 minutes or until muffins test done with a toothpick.
  4. Meanwhile, melt the butter in a small saucepan over low heat. Remove from heat. Combine the sugar and 1 1/2 teaspoons cinnamon in a small bowl.
  5. As soon as the muffins are cool enough to handle, dip each one into the butter, then roll in the cinnamon sugar mixture.
  6. Store only lightly covered so the sugar stays granulated. (If they are stored in an air-tight container, the moisture will make the sugar dissolve.)

Recipe by Dr. Hagmeyer at