Gluten-Free Pumpkin Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 3/4 cup pumpkin puree
- 2 eggs (beaten)
- 5 tbs maple syrup
- 1/4 cup coconut or almond milk
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1 tsp ground cinnamon
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Preparation
Step 1
Preheat oven to 350° F. Grease or line a muffin tin with liners, set aside.
Step 2
In a large mixing bowl combine pumpkin, eggs, maple syrup, milk, almond butter and vanilla. Whisk until smooth.
Step 3
Slowly stir in remaining ingredients and mix until well combined.
Step 4
Pour muffin batter into your tin or liners until about 3/4 full.
Step 5
Bake muffins for 24-27 minutes, or until firm and a toothpick inserted in center comes out clean. If making 12 standard (smaller) muffins, check muffins at 18 minutes.
Step 6
Let cool for 10 minutes before serving.
Step 7
Enjoy!
Step 8
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