Gluten-Free Pumpkin Muffins ~
These delicious Gluten-Free Pumpkin Muffins have all the spices your body craves in the fall. They're healthy, refined sugar-free, incredibly moist, and have become a staple in our home over the fall months. Adapted slightly from the original recipe, these muffins are a must try even if you don't enjoy a GF diet.
Ingredients:
1 1/2 cups blanched almond flour*
1/2 tsp Himalayan pink salt
3/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
4 eggs
3/4 cup canned pumpkin** (not pumpkin pie filling)
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 cup each raisins and chopped walnuts
Directions:
Preheat oven to 350 degrees F and prepare muffin tins lining with parchment paper liners.
Mix together almond flour, Himalayan pink salt, baking soda, and spices.
In a separate bowl, whisk together the wet ingredients; eggs, pumpkin, maple syrup, and vanilla.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Gently stir until combined.
Fold in the raisins and walnuts.
Fill muffin cups about 3/4 full.
Bake for 22-25min or until a toothpick inserted comes out clean.
Allow the muffins to cool in a wire rack. Once cool, transfer muffins to an airtight container and store them at room temperature for up to 5 days. (Although they never last that long in our house!)
*Only use blanched almond flour. You cannot substitute with coarse almond flour or another GF flour.
**Be sure to buy canned pumpkin in a BPA-Free can.
Here's more delicious, gluten-free muffin recipes:
Flourless Zucchini Banana Muffins
Morning Glory Muffins
After giving these yummy muffins a try, leave a comment and let me know ~ I'd love to hear from you!
If you love this recipe, I'd greatly appreciate you sharing this post so that others can enjoy it as well. Thank you.
Click here for original recipe
