Name: Gluten-Free Pumpkin Muffins
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (170 grams) blanched almond flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground allspice or cloves; 3 large eggs; 1 cup pumpkin purée; ⅓ cup pure maple syrup; 4 tablespoons melted unsalted butter; 1 teaspoon pure vanilla extract; Up to ½ cup mix-ins, like chocolate chips, toasted and chopped pecans or walnuts, or a mix

Gluten-Free Pumpkin Muffins

These gluten-free pumpkin muffins are made with almond flour! This simple recipe uses just one wholesome flour and other basic ingredients, including maple syrup as the sweetener. Recipe yields 1 dozen muffins.

30 min total 7 min prep 23 min cook 12 192 cal

Instructions

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1 Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
2 In a medium mixing bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Whisk to combine, then set the bowl aside.
3 In a smaller mixing bowl, whisk the eggs to break them up. Add the pumpkin, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.
4 Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.
5 Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.
6 Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Muffins will keep at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.