These warmly spiced pumpkin muffins are always a favorite, even with the none-gluten-free crowds. Serve as a treat for breakfast, an afternoon snack or even dessert!

Gluten-Free Pumpkin Pie Muffins

Yields: 12 muffins

Ingredients:

  • 2 cups almond flour
  • 
1 tsp baking soda

  • 1 Tbsp pumpkin pie spice
  • 1.5 cup cooked pumpkin (canned works)

  • ¼ cup maple syrup or 4 dates, seeds removed (Mejdool preferred)

  • 1 egg
  • 1 tsp vanilla extract

Directions:

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Stir together dry ingredients.

In blender or food processor, puree together wet ingredients until smooth.

Mix wet ingredients into dry.

Pour batter into a muffin tin lined with papers and at bake at 350 degrees Fahrenheit for 20-25 minutes, or until tops spring bake when pressed. I’ve also made these into bars by using an 8×8” or 9×9” pan (bake for 35-45 minutes).

Note: if you have any leftovers, these muffins do well in the freezer for up to a few months.


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