Gluten-Free Pumpkin Muffins
Looking for another wonderful way to incorporate pumpkin into your diet... Look no further, these muffins are so amazing, you won't even remember that they are gluten-free!
- 1 ¾ cups non-GMO almond flour
- ½ cup coconut flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- pinch of ground cloves
- 4 large eggs
- 1 15-ounce can or tetra-pack organic pumpkin
- 5 tablespoons non-GMO coconut oil, melted and cooled
- ½ cup pure maple syrup
- 2 teaspoons genuine vanilla extract
- ½ cup chopped toasted walnuts or pecans, or dried cranberries or dark mini- chocolate chips (optional)
- Preheat oven to 350°F.
- Line a 12-cup and 4 cups of a 6-cup muffin pan with paper baking cups
- Store together flours, cinnamon, baking powder, salt, baking soda and cloves in a large bowl until combined.
- Whisk eggs in a separate bowl.
- Add pumpkin, coconut oil, syrup and vanilla to eggs and whisk until combined.
- Add flour mixture to egg mixture and stir until incorporated.
- Fold in nuts, cranberries or chocolate chips if desired.
- Divide batter among muffin cups, filling them two-thirds full.
- Bake until toothpick comes out clean, about 28-35 minutes.
- Let cool in pans for about 5 minutes, then move to wire rack.
- Store leftover muffins in fridge for up to 5 days.