Description
Enjoy these delightful gluten-free pumpkin muffins, perfect for a cozy autumn treat. Made with wholesome alternative flours, they offer a delicious taste without gluten.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup oat flour (certified gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and milk to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your oat flour is certified gluten-free if you have celiac disease.
- You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (will vary based on exact ingredients)
- Sugar: Approx. 20-25g
- Sodium: Approx. 200-250mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 3-5g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 50-60mg