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Amazing Gluten-Free Pumpkin Muffins: 7 Steps

Gluten-free pumpkin muffins
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Enjoy these delightful gluten-free pumpkin muffins, perfect for a cozy morning. Made with wholesome alternative flours, they’re a treat you can feel good about.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. If using, gently fold in the chopped pecans or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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 sensitivity.
  • For a richer flavor, you can add a pinch of allspice to the dry ingredients.
  • These muffins are delicious served warm or at room temperature.

Nutrition

Find it online: https://sundayflavor.com/gluten-free-pumpkin-muffins-recipe/