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Gluten-Free Pumpkin Muffins
Gluten-Free Pumpkin Muffins
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Prep Time:
15 minutes
Total Time:
1 hour
Try these delicious Paleo pumpkin muffins - full of flavor, perfect for a quick breakfast or snack!
Ingredients:
  • 1 1/2 cups almond flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon flaxseed meal
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup real maple syrup
  • 3 eggs, beaten
  • 1 teaspoon gluten-free vanilla
  • 1/4 cup coconut oil, melted
  • 1/3 cup roasted salted hulled pumpkin seeds (pepitas)
Instructions:
  • Preheat oven to 350°F and line 12 regular-size muffin cups with parchment baking cups.
  • Combine almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed, and salt in a large bowl. In a separate medium bowl, mix together pumpkin, maple syrup, eggs, vanilla, and coconut oil. Gently fold the wet mixture into the dry mixture until just combined. Spoon batter evenly into muffin cups (filling them to the top) and sprinkle pepitas on top before baking.
  • Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

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