Gluten-Free Pumpkin Muffins
Total Time
30 minutes
Prep Time
7 minutes
Cook Time
23 minutes
Rating
4.8 out of 5 stars
(13)
Ingredients
12 muffins
- 2 cups (170 grams) blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice or cloves
- 3 large eggs
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup
- 4 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- Up to ½ cup mix-ins, like chocolate chips, toasted and chopped pecans or walnuts, or a mix
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Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
Step 2
In a medium mixing bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. Whisk to combine, then set the bowl aside.
Step 3
In a smaller mixing bowl, whisk the eggs to break them up. Add the pumpkin, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.
Step 4
Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.
Step 5
Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.
Step 6
Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Muffins will keep at room temperature for up to 3 days, or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Step 7
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Chef's notes
Make it dairy free:
Substitute coconut oil for the butter.
Leftover pumpkin? Make pumpkin chai lattes or store the rest in a freezer bag for up to 6 months.
