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.
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
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
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:
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.