As mentioned in my last post, I am super excited about all the fall foods and baking for this upcoming season and so I started off tonight making some Gluten Free Pumpkin muffins.
Yup, now that you see it was clearly that good, you know you want to keep reading and try out the recipe.
I don’t often bake gluten free – in fact, I purposely don’t cook gluten free so that I can’t eat anything I make. saving those calories, bad, I know. But I have been wanting pumpkin and bread so why not bring them together in this pumpkin muffin!
- 2 cups Almond Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 2 tbsps Pumpkin Pie Spice
- I didn’t have Pumpkin Pie Spice so I just got creative on my own – 1tsp Allspice, 1tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ginger. I think I would add an extra 1/2 tsp of Allspice and cinnamon and 1/4 tsp ginger if i were to make these again.
- 1 cup Pumpkin Puree
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- 1 cup Chopped Nuts (optional)
- I used walnuts and only about 1/2 cup