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–+ servings

Pumpkin Muffins (GF)

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 189 kcal

Ingredients
  

  • ½ cup almond flour
  • 1 ½ cup GF all purpose baking flour
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 large eggs room temperature
  • 1 cup coconut sugar
  • 15 oz. pumpkin puree
  • ¼ cup neutral oil
  • Demerara sugar for sprinkling if desired

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
  • In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
  • Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
  • Add the eggs and whisk for 10 seconds more to combine.
  • Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
  • Distribute the Demerara sugar evenly over the tops of the muffins.
  • Bake for 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.
  • Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Nutrition

Serving: 1gCalories: 189kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 41mgSodium: 399mgPotassium: 92mgFiber: 3gSugar: 11gVitamin A: 5575IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Keyword dairy free, gluten free
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