Bakery style Gluten Free Pumpkin Muffins are full of real pumpkin, perfectly tender, warmly spiced, and made in one bowl!
- 1/2 cup pumpkin puree
- 2 eggs, at room temperature
- 3/4 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 cup avocado oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups blanched almond flour
- 1 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
Preheat the oven to 350 degrees. Prep a 12-count muffin tin with paper liners.
In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, avocado oil, and vanilla extract.
Whisk in the cinnamon, nutmeg, ginger, baking powder and baking soda until evenly distributed with no lumps.
Stir in the almond flour and gluten free flour. Using a scant 1/3 cup or ice cream scoop, spoon the batter into the muffin tin.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!
Pumpkin puree: double check that it’s not pumpkin pie filling! You can use homemade puree, but you want it to be the same consistency as canned. If your puree seems more wet, let it sit in a strainer lined with cheesecloth to remove excess moisture.
Coconut sugar: adds a great caramel-like flavor note, plus its a natural sweetener! You can also use brown sugar or granulated sugar.
Maple syrup: adds a great maple note. You can substitute another liquid sweetener like agave or honey, but note that it will slightly alter the flavor of the recipe.
- Serving Size: 1 muffin
- Calories: 213
- Sugar: 20g
- Sodium: 128mg
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Keywords: pumpkin puree, coconut sugar, maple syrup, cinnamon, ginger, nutmeg, eggs, almond flour, healthy, Fall, easy