Description
Enjoy these moist and flavorful gluten-free pumpkin muffins, perfect for a cozy autumn treat. Made with wholesome alternative flours, they’re a delicious way to satisfy your sweet cravings.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, combine the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If using, gently fold in the chopped pecans or chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your oat flour is certified gluten-free if you have celiac disease.
- For a richer flavor, you can add a tablespoon of pumpkin pie spice instead of individual spices.
- These muffins are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (will vary based on optional additions)
- Sugar: Approx. 15-20g
- Sodium: Approx. 200mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 4-6g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 30mg