Seasonal RECIPE

Gluten Free Pumpkin Muffins

By Alexandra Daum

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Recipe Ingredients

Eggs Pumpkin puree Coconut yogurt Almond flour Coconut sugar Arrowroot flour Baking soda Cinnamon Nutmeg Ground ginger Sea salt Walnuts Dark chocolate

Mix the eggs

Whisk the eggs well in a large mixing bowl.

Add the other wet ingredients

Add the pumpkin and yogurt, and mix again to combine.

Add the dry ingredients

And mix very well. No streaks of flour should be visible.

Mix nuts and chocolate

Now you can fold in the add-ins, incorporating evenly.

Scoop into forms

Divide evenly between lined muffin cups.


Bake the muffins for about 22 minutes, until they pass a toothpick test.

Make these now!

You can make these wonderful gluten free pumpkin muffins today! Be sure to check the full recipe link for substitutions, tips, and storage instructions.

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