easy gluten free pumpkin muffins

reader reviews

“Fall has commenced in our house with these muffins! They came out perfect. I used mini chocolate chips. My family loved them. Thank you!" - Melissa “I love this recipe! I made it with my 3 year old and it’s a hit! These muffins are sweet and delicious! Highly recommend!” - Laura May

ingredients:

oil eggs pumpkin puree maple syrup vanilla extract oat or almond flour baking soda baking powder koser salt pumpkin pie spice

about this recipe

gluten-free healthy refined-sugar free

These easy, flourless, gluten free pumpkin muffins are made with almond flour or oat flour and come together quickly in just one bowl with canned pumpkin. A healthy treat you’ll want to make again and again!

STEP 1:

Heat the oven to 350F. In a large bowl, whisk together the oil, eggs, pumpkin puree, maple syrup, and vanilla extract.

STEP 2:

Add the almond flour or oat flour, baking soda, baking powder, salt, and pumpkin pie spice, and chocolate chips, if using.

STEP 3:

Spoon 2-3 heaping tablespoons of the batter into each muffin cup. Top with 3-4 chocolate chips, if using.

STEP 4:

Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.

STEP 5:

Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

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