Something about pumpkin muffins and pumpkin bread helps me get in the holiday spirit and it’s truly one of my fall favorites. Making a gluten free pumpkin muffin option is actually really easy and still tastes delicious. Having a gluten sensitivity, a wheat allergy or being on an anti-inflammatory diet doesn’t mean you have to miss out!
These gluten free pumpkin muffins are moist, fluffy and give you that pumpkin spice flavor that melts in your mouth.
Note: For best results, use a mixer to prepare the batter as stirring by hand does not do a thorough job.
Servings: 12 muffins
Prep time: 20 minutes | Bake time: 22-25 minutes
Total Preparation: 42 minutes
Ingredients:
- 1 ½ cups almond flour
- 2 tsp of baking powder
- ¾ tsp baking soda
- ½ tsp xanthan gum
- 1 can pumpkin puree
- ½ tsp salt
- 3 Eggs
- 8 tablespoons or 1 stick of melted butter
- ¾ cup stevia or coconut sugar
- ¼ cup maple syrup
- 2 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/2 cup of walnuts, cranberries, pecans or chocolate chips (your choice)
Instructions:
- Preheat oven to 375 degrees and grease your 12 cup muffin pan or line it with papers.
- Whisk together eggs, molasses and pumpkin puree and set aside.
- Whisk together dry ingredients: the gluten free flour, baking powder, baking soda, xanthan gum, salt, stevia and spices.
- Add the melted butter and wet ingredients and mix together thoroughly.
- Lastly, add in your choice of walnuts, chocolate chips, cranberries or pecans to spice up your muffins.
- Scoop the mixed batter into the prepared pan and bake for 22-25 minutes.
- Allow the muffins to cool for at least 5 minutes then you are ready to serve this warm deliciousness.
Breakfast is served. Enjoy!
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