Gluten Free Pumpkin Muffins
Soft, cozy, and packed with flavor, these Gluten Free Pumpkin Muffins are a must-bake this fall season. They’re quick, simple, and perfect for breakfast or a snack.
Servings 16 Muffins
Ingredients
Dry Ingredients
- 2⅓ cups Almond Flour
- ¼ cup Tapioca Starch + 2 tbsp
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Pumpkin Pie Spice or a mix of cinnamon, nutmeg, cloves, and ginger
Wet Ingredients
- 1 cup Pumpkin Puree
- ⅔ cup Light Brown Sugar
- ¼ cup Melted Coconut Oil or Olive Oil
- 4 large Eggs room temperature
- 2 tsp Vanilla Extract
- ¼ cup Greek Yogurt
- ½ cup Walnuts chopped
- ½ cup Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly coat it with non-stick spray.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Break up any lumps so the mixture is smooth.
- In a separate bowl, stir together the pumpkin puree, erythritol, melted coconut oil (or butter), eggs, and vanilla extract until fully combined.
- Slowly add the dry ingredients into the wet ingredients, mixing just enough to bring the batter together. Try not to overmix.
- If you’re adding extras like nuts, chocolate chips, or shredded coconut, gently fold them into the batter now.
- Spoon the batter evenly into the muffin cups, filling each one almost to the top—almond flour batters don’t rise much.
- Bake for 20 to 25 minutes, or until a toothpick poked into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to finish cooling completely.
Notes
Storing Muffins
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep them in the refrigerator for up to a week.