Recipe: Gluten-Free Pumpkin Muffins

Ingredients

2 cups 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)

Preheat the oven to 350°F and line 12 muffin cups with paper liners.
In a medium bowl, combine almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. Whisk to combine and set aside.
In a smaller bowl, whisk the eggs, then add pumpkin, maple syrup, melted butter, and vanilla. Whisk until blended.
Pour the wet mixture into the dry ingredients and stir until evenly combined. Add any mix-ins if desired.
Fill the muffin cups halfway and distribute any remaining batter evenly. Bake for 23 to 25 minutes until golden and a toothpick comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Servings

12 muffins

Calories

180

Total fat

10g

Total carbohydrates

20g

Total protein

Sodium

200mg

Cholesterol

70mg