Simple & Quick Gluten Free Pumpkin Muffins
The softest and fluffiest pumpkin muffins ever! You'd never know these were gluten free pumpkin muffins made with almond flour!
Equipment
Ingredients
- 1 cup pumpkin
- 2 eggs
- 1/2 cup almond butter
- 1 tsp vanilla
- 2/3 cup sugar
- 2 cups almond flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees and line a muffin tin with liners (I like the silicone ones) or use non-stick spray. Set aside.
- In a large bowl combine pumpkin, eggs, almond butter, sugar and vanilla. Mix well.
- Now, add almond flour, pumpkin pie spice, baking soda and salt. Stir until just combined & uniform.
- Add in chocolate chips, if desired!
- Pour batter into muffin in and bake for 25 minutes, or until a toothpick when inserted comes out clean.
- Allow to cool and enjoy!
Video
Notes
I like to use an ice cream scoops to make evenly sized muffins.
May also add nuts, if desired.
Store in a container of the counter for 5-7 days or in the fridge for ~1 weeks.
May store in the freezer for 2-3 months.
Nutrition Facts
Nutrition Facts
Simple & Quick Gluten Free Pumpkin Muffins
Serving Size
1 g
Amount per Serving
Calories
233
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
13
g
Cholesterol
31
mg
10
%
Sodium
167
mg
7
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.