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5 from 1 vote

Gluten-Free Pumpkin Muffins

Easy and healthy one-bowl gluten-free pumpkin muffins made with almond flour. Naturally dairy-free and refined sugar-free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sweets
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 standard muffins
Calories: 137kcal
Author: Kristen Wood

Equipment

  • Almond Flour
  • Pumpkin Puree
  • Shredded Coconut

Ingredients

  • 3/4 cup pumpkin puree
  • 2 eggs beaten
  • 5 tbs maple syrup
  • 1/4 cup coconut or almond milk
  • 1/4 cup almond butter
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 350° F. Grease or line a muffin tin with liners, set aside.
  • In a large mixing bowl combine pumpkin, eggs, maple syrup, milk, almond butter and vanilla. Whisk until smooth.
  • Slowly stir in remaining ingredients and mix until well combined.
  • Pour muffin batter into your tin or liners until about 3/4 full.
  • Bake muffins for 24-27 minutes, or until firm and a toothpick inserted in center comes out clean. If making 12 standard (smaller) muffins, check muffins at 18 minutes.
  • Let cool for 10 minutes before serving.
  • Enjoy!

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2423IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg