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!
Ingredients
Dry Ingredients:
- 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.
Wet Ingredients:
- 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
So you mix all the dry ingredients together to get out all of the lumps
Mix the wet ingredients separately and then add the dry ingredients and mix well
Spoon into 12 lined muffin cups [they will be full but I promise it makes exactly 12, trust me]
and bake at 350 for 23 minutes or until a toothpick comes out clean.
I ate mine as soon as it cooled came out of the oven and it was soft and a little gooey in the middle. Like I mentioned in the ingredient list, I like a bit more cinnamon with my pumpkin but I have to say, these were pretty good and as for being gluten free? you can’t even tell.
Guess what I just discovered? One week till Thanksgiving! How exciting!
xo