It won’t fall off until you make a batch of pumpkin pies. right? These muffins fill our kitchen with the wonderful scent of pumpkin and spice, making it feel like fall, even when the weather outside is still unseasonably warm.
These almond flour-based pumpkin muffins are soft, fluffy and delicious. My daughter and I enjoyed batch after batch.
I love these pumpkin muffins for so many reasons –
- It’s easy enough to make for a three-year-old, which is to say truly easy.
- It’s healthy but tastes like a treat. I feel comfortable feeding these muffins to our daughter and her cousins.
- They freeze well for future snacks. Simply defrost one in the microwave until hot and your snack will be ready in 20 seconds.
Lately I’ve been enjoying baking with almond flour because it makes other flavors shine, whereas regular flour can dull them. I’ve also been aware of my blood sugar levels and appreciate that almond flour is lower in carbs than grain-based flours, such as all-purpose whole wheat flour.
I will always be a huge fan of mine Healthy pumpkin muffinsIt is made with whole wheat flour and sweetened with maple syrup. This recipe has a lot in common with that one, but is gluten-free in case you need that goodness or are looking for a suitable alternative.
Gluten-free pumpkin pie ingredients
Mixing together these simple, healthy muffins by hand is easy – no mixer needed! You’ll find the full recipe below, but here are notes on the ingredients if you’re interested in tweaking it.
- Almond flour: Almond flour is made from peeled and finely ground almonds. Although you can use almond flour, which is made from almonds that are still in their skins, the muffins will have a rougher texture and less pumpkin flavor. Per cup, almond flour varies greatly from brand to brand. I have successfully used between 170 and 200 grams of flour for this recipe. I love super-premium almond flour from Bob’s Red Mill, King Arthur’s and Whole Foods 365. If you’re looking for a nut-free pumpkin muffin recipe, Make this one instead (See recipe notes for gluten-free options.)
- Warm spices and salt: Cinnamon, nutmeg, ginger, allspice or cloves enhance the pumpkin flavor and make these muffins taste like a fall treat. This spice may seem off the ingredient list at first glance, but you probably already have it in your pantry (if you don’t, you can just use cinnamon).
- Baking powder and baking soda: These help the cakes rise.
- egg: Eggs provide structure to these cakes. Without them, they’d be a sticky mess. I do not recommend egg substitutes such as Flax eggs In recipes based on almond flour.
- Pumpkin puree: We can’t make pumpkin muffins without it. For the best flavor, like Whole Foods 365 or Libby’s.
- maple syrup: Maple syrup naturally sweetens these muffins and tastes great with pumpkin and spices. Honey works too. If you want to reduce the sugar content, you can use 1/4 cup of maple syrup for slightly sweet muffins or 2 tablespoons for almost savory muffins (I liked it, but my baby didn’t).
- Unsalted butter: Melted butter provides a rich depth of flavour. If you watch your fat intake, you can use less butter, but the cakes will stick to the paper liners somewhat. For dairy-free pancakes, substitute an equal amount of melted coconut oil.
- Vanilla extract: Vanilla brings all the flavors together.
- Optional mixtures: The muffins shown here are simple, but you can add up to 1/2 cup chocolate chips, toasted pecans, walnuts, or a combination.
Watch how to make gluten-free pumpkin muffins
More pumpkin goodness
Here are the best gluten-free pumpkin recipes. finds More pumpkin recipes hereincluding delicious savory options.
Please let me know how your pies turn out in the comments! I would love to hear from you.
Gluten-free pumpkin muffins
Gluten-free pumpkin muffins made with almond flour! This simple recipe uses healthy single flour and other basic ingredients, including maple syrup as a sweetener. Recipe yields 1 dozen muffins.
- Preheat the oven to 350°F, then line all 12 muffin cups with paper liners.
- In a medium mixing bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. Whisk the ingredients until combined, then set the bowl aside.
- In a smaller mixing bowl, beat the eggs to break them up. Add pumpkin, maple syrup, melted butter, and vanilla. Whisk until the mixture is completely combined.
- Pour the wet mixture into the dry ingredients, and stir with a large spoon until evenly combined. If you are adding a mixture of ingredients, stir gently now.
- Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the cakes turn golden around the edges and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for about 5 minutes until transfer to a wire rack to finish cooling. Cakes can be kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
Make it dairy-free: Replace coconut oil with butter.
Leftover pumpkin? He makes Pumpkin chai latte Or store the rest in a freezer bag for up to 6 months.
feeding
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian. See our Full nutrition disclosure here.
(tags for translation) almond flour
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