I have said it before and I’ll say it again, I love pumpkin. Not only is it a superfood but (to me) it tastes great added in recipes. I will admit though, I am not into it by itself. Are you?
I have made several different recipes with pumpkin, mostly breads and muffins but haven’t made a gluten free version yet, so here ya go… just in time for Thanksgiving!
What you need:
1/2 C flax seed
What to do:
- Preheat your oven to 325 degrees
- If almond flour is coarse, blend up to make flour finer, I used a vitamix- only for about 10 seconds or you’ll make almond butter
- Combine wet ingredients into a medium bowl, mix well
- Combine dry ingredients in a separate bowl, mix
- Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly
- Scoop batter into a buttered (or coconut oil-ed) muffin pans until 3/4 full
- Bake for 20-30 minutes or until brown, time depends on your muffin sizes
- Enjoy!
These look amazing! Do you think raw honey could be substituted for the maple step? I try not to cook with my raw honey because it’s raw, but I’m out of maple syrup. 😉
Brandy, I think you can for sure! No reason why it wouldn’t be just as good! Let me know how yours turn out!
Ok I will!
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These look good. I was wondering if the flax seed is ground or whole. I have ground flax seed on hand.
Suanna, sorry for such a long wait for my reply! I hope you had a blessed Thanksgiving! The flax is ground, I will go in and edit that!