GLUTEN-FREE PUMPKIN MUFFINS
Give these Paleo-friendly pumpkin muffins a try. They are packed with flavor and a perfect grab-and-go breakfast or snack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
- In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
- Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 130 mg, Sugar 9 g, TransFat 0 g
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Irfan Jamil
[email protected]I would give these muffins a zero if I could. They're the worst muffins I've ever had.
Lenny Zenith
[email protected]These muffins are a waste of time and ingredients. Don't bother.
Rhaynecia Meintjies
[email protected]I followed the recipe exactly and the muffins turned out horrible. I don't recommend this recipe.
Vlada Mracek
[email protected]These muffins are a bit too crumbly for my liking. I think I'll try a different recipe next time.
volosciuc cosmin
[email protected]I found the texture of these muffins to be a little dry. I think I'll try adding some extra moisture next time.
Various Mobster
[email protected]These muffins are a little too sweet for my taste, but they're still pretty good.
Mustafa95 Zulfiqar
[email protected]I'm gluten-free and it's hard to find good gluten-free baked goods. These muffins are a lifesaver!
Bimlesh Sah
[email protected]These muffins are so moist and flavorful. I love the combination of pumpkin and spices.
Reza Beygi
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to get my kids to eat pumpkin.
EkE Prosper
[email protected]These muffins are a great fall treat. They're perfect for a cozy afternoon with a cup of coffee.
Hadayat Baaloch
[email protected]I'm not a huge fan of pumpkin, but these muffins were still really good. The spices really balance out the pumpkin flavor.
Wahab Zar
[email protected]I added some chocolate chips to the batter and they were a delicious addition.
Samara Gobin
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were light and fluffy, with a moist crumb.
RAHUL ROYAL KING 336
[email protected]I would definitely recommend this recipe to anyone who is looking for a delicious and healthy pumpkin muffin.
Ak G
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Kevin Sypho
[email protected]I was skeptical about trying gluten-free pumpkin muffins, but I was pleasantly surprised. They were just as good as the regular kind!
LUTAYA SALIMU
[email protected]These muffins are so easy to make, and they're perfect for a quick breakfast or snack.
Subhas bhusal
[email protected]I love that this recipe uses almond flour. It gives the muffins a dense and nutty texture that I really enjoy.
Padam Kalauni
[email protected]These pumpkin muffins were a hit with my family! They were moist and flavorful, and the gluten-free flour blend worked perfectly. I'll definitely be making these again.