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Gluten-Free Pumpkin Muffins

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Delightfully moist and fluffy gluten-free pumpkin muffins, perfectly spiced for the autumn season.

Ingredients

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  • 1 can pumpkin puree
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 cup almond flour
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup coconut oil, melted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, coconut sugar, and eggs until fully combined.
  3. Add the melted coconut oil into the bowl and stir until well mixed.
  4. In another bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

For best results, use fresh spices and avoid overmixing the batter. Muffins can be stored in an airtight container or frozen for longer preservation.

Nutrition

Find it online: https://us.recipesfood.org/gluten-free-pumpkin-muffins/

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