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Pumpkin Muffins (GF)

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 189
Ingredients Method Nutrition

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

Method
 

  1. Preheat the oven to 425 degrees F.
  2. Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
  3. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
  4. Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
  5. Add the eggs and whisk for 10 seconds more to combine.
  6. Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
  7. Distribute the Demerara sugar evenly over the tops of the muffins.
  8. 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.
  9. 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
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