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Amazing Gluten-Free Pumpkin Muffins in 25 Mins

Gluten-free pumpkin muffins
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Enjoy these delicious gluten-free pumpkin muffins made with wholesome alternative flours. Perfect for a cozy autumn treat!

Ingredients

Scale
  • 1 and 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. If using, gently fold in the chopped pecans or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your oat flour is certified gluten-free if you have celiac disease.
  • You can substitute the coconut oil with another neutral-flavored oil like avocado oil.
  • For a sweeter muffin, you can add an extra tablespoon of maple syrup.

Nutrition

Find it online: https://savoryskies.com/gluten-free-pumpkin-muffins/