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
- 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
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.