Description
Enjoy warm, gluten-free pumpkin muffins made with wholesome alternative flours. These muffins are perfect for a cozy breakfast or a delightful snack.
Ingredients
Scale
- 1 and 3/4 cups almond flour
- 1/4 cup oat flour (certified gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 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, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- If using, gently fold in the chopped pecans or chocolate chips.
- Divide the batter evenly among the 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 or a severe gluten intolerance.
- You can substitute pumpkin puree with mashed sweet potato for a similar texture and flavor.
- For a sweeter muffin, you can add an extra tablespoon of maple syrup.
- These muffins can be 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. 200-250 (varies based on optional additions)
- Sugar: Approx. 15-20g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-18g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 8-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 30-40mg