Gluten-Free Pumpkin Muffins
Make delicious gluten-free pumpkin muffins in just 30 minutes! They’re made with a blend of almond and coconut flour, plus a delicious blend of warm spices.
Servings: 10 muffins
Ingredients
- 2 Eggs room temperature
- ¾ cup Pumpkin Puree from can
- ¼ cup Maple Syrup
- 2 tablespoons Olive Oil or oil of choice
- 1 teaspoon Vanilla Extract
- 2 cups Almond Flour
- 3 tablespoons Coconut Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Cardamom
- ¼ teaspoon Salt
- 2 tablespoons Mini Chocolate Chips
Instructions
- Preheat oven to 350° F. Prepare a muffin tin with muffin liners or spray lightly with cooking spray.
- In a large mixing bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves, cardamom and salt.
- Using a standing mixer or hand mixer, place the eggs, pumpkin puree, maple syrup, vanilla extract and oil. Mix on high until the ingredients are smooth.
- Add the dry ingredients to the wet and combine until smooth. Do not over mix.
- Transfer the batter into the prepared muffin tin, dividing it evenly among the 10 cavities. Add the mini chocolate chips to the top of the muffins with your fingers and gently press them into the batter.
- Bake at 350° F for 25 minutes or until a toothpick can be inserted clean.
- Remove from the oven and cool on a wire baking rack 10 minutes before enjoying!
Notes
- Use room temperature eggs to improve the texture of the muffins and help them rise.
- Measure the flours by spooning them into the measuring cup rather than scooping them directly and packing in the flour. Too much flour will dry out the muffins.
- Remember that this recipe yields 10 muffins, not 12!
Nutrition
Serving: 1muffin | Calories: 146kcal | Carbohydrates: 8.2g | Protein: 6g | Fat: 10.1g | Saturated Fat: 1.6g | Sodium: 132.5mg | Fiber: 3.5g | Sugar: 2.3g