The Best {Gluten Free} Pumpkin Muffins

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! 

My husband and I were really shocked by how good this gluten free version was. He asked me if they had sugar and flour in them, jokingly I said yes, then once I told him no sugar or flour he said we should always make this version.

What you need:

2 1/2 C almond flour
1/2 C flax seed
1/2 C pumpkin puree
2 eggs
1/3 C maple syrup
1/4 C coconut oil
2 t pure vanilla
1/2 t baking soda
1/4 t sea salt
1+ T pumpkin harvest spice

What to do:

  1. Preheat your oven to 325 degrees
  2. 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
  3. Combine wet ingredients into a medium bowl, mix well
  4. Combine dry ingredients in a separate bowl, mix
  5. Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly
  6. Scoop batter into a buttered (or coconut oil-ed) muffin pans until 3/4 full
  7. Bake for 20-30 minutes or until brown, time depends on your muffin sizes
  8. Enjoy!

 

What’s your favorite pumpkin recipe?

About Rachel

Rachel is a mother to four children and a wife to a wellness doctor. Her passions are faith, family, and health. You can find her writing about her family adventures and inspiring you to make healthier choices for your family.

Comments

  1. 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. 😉

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  3. These look good. I was wondering if the flax seed is ground or whole. I have ground flax seed on hand.

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