Gluten Free Pumpkin Muffins

These gluten-free pumpkin muffins are not only GF (with almond flour), they're also oil-free, grain-free, dairy-free, and made in one bowl.

Course Breakfast, Muffins and Quick Bread, Snacks

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 24

Total Time 34

Servings muffins

Calories 195kcal

Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Add two eggs to a large mixing bowl and whisk until foamy.
2 large eggs
Add 220 grams (3/4 cup) pumpkin puree and 120 grams (1/2 cup) yogurt, and whisk again to mix.
220 grams (¾ cup) pumpkin puree, 120 grams (½ cup) coconut yogurt
Add 180 grams (1 3/4 cups) almond flour, 100 grams (1/2 cup) coconut sugar, 2 tablespoons arrowroot flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt to the bowl. Whisk until a well combined and no streaks of flour remain (don't worry about over-mixing).
180 grams (1 ¾ cups) almond flour, 100 grams (½ cup) coconut sugar, 2 tablespoons arrowroot flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon sea salt
Fold in 50 grams (1/4 cup) of walnuts and 50 grams (1/4 cup) of chocolate.
50 grams (¼ cup) raw walnuts, 50 grams (¼ cup) dark chocolate
Divide the batter equally between the prepared muffin cups.
Bake for 22-24 minutes, or until browned and a toothpick inserted into the centre of a muffin comes out clean. The muffins will puff up significantly and then fall a bit, this is normal.
Refrigerate in a sealed container for up to five days, or freeze to up to a month. I recommend keeping these chilled as they spoil quickly.