Gluten-Free Pumpkin Muffins – Cookie and Kate

It does not fall before you have made a lot of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spices, which makes it feel like an autumn, even if the weather outside the outside is still unusually warm.

These gluten -free pumpkin muffins based on almond are tender, fluffy and delicious. My daughter and I enjoyed Batch for Batch.

I love these pumpkin muffins for several reasons –

1. They are light enough to make with a three -year -old, which means they are Really simply.
2. They are healthy, but taste like a pleasure. I feel great in feeding these muffins of our daughter and her cousins.
3. They freeze well for future snacks. Simply disappoint one in the microwave until it is warmed up and your snack is ready in 20 seconds.

I have enjoyed baking with almond flour lately because it makes the other flavors shine while normal flour can stump them. I also have aware of my blood sugar mirror and appreciate that almond flour in carbohydrates is lower than meal -based such as all -purpose and whole grain flour.

I will always be a big fan of my healthy pumpkin muffins, which are made with wholemeal flour and sweetened with maple syrup. This gluten -free recipe has a lot together with this.

Gluten -free pumpkin muffin ingredients

Mixing these simple, healthy muffins by hand is simple – no mixer required! You can find the full recipe below, but here are comments on the ingredients if you want to adjust it.

• Almond flour: Almond flour consists of blanched, finely ground almonds. While they could use almond flour made from almonds that still have their skins on, the muffins have a rough texture and less pumpkin taste. Almond flour per cup varies significantly from brand to brand. I successfully used between 170 and 200 grams of flour for this recipe. I like Bobs Red Mill Super-Fine almond flour, King Arthur and Whole Foods 365. If you are looking for a nut-free pumpkin Muffin recipe, do them instead (see recipe notes for gluten-free options).
• Warm up the spices and salt: Cinnamon, nutmeg, ginger and allspice or cloves reinforce the pumpkin taste and make these muffins taste like an autumn enjoyment. These spices stretch out the list of ingredients at first glance, but you probably already have it in your pantry (if you don’t do this, you can simply use the cinnamon).
• Baking powder and baking powder: These help the muffins to rise.
• Eggs: Eggs structure these muffins. Without them they would be a sticky chaos. I do not recommend egg substitutions such as flax eggs in almond flour.
• Pumpkin puree: Without it we cannot make pumpkin muffins. For the best taste I like Whole Foods 365 or Libby’s.
• Ahorn syrup: Ahorn syrup of course sweetens these muffins and tastes nice and tasty with pumpkin and spice. Honey also works. 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 hearty muffins (I liked them, but my toddler didn’t do it).
• Unsalten butter: Melted butter offers a rich taste of taste. If you watch your fat intake, you can use less butter, but the muffins stick to the paper lines. Replace the same amount of melted coconut oil for milk -free muffins.
• Vanilla extract: Vanilla brings together all flavors.
• Optional mix-ins: The muffins shown here are simple, but they add up to 1/2 cup of chocolate pieces, roasted chopped pecannies or walnuts or a mixture.

Watch how to make gluten-free pumpkin muffins

More pumpkin quality

Here are my best gluten -free pumpkin recipes. You can find more pumpkin recipes here, including funny hearty options.

Please let me know how your muffins go out in the comments! I love to hear from you.

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