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Delicious Gluten-Free Pumpkin Muffins: 1 Amazing Recipe

Gluten-free pumpkin muffins
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Enjoy these delicious gluten-free pumpkin muffins, made with wholesome alternative flours. Perfect for a cozy autumn treat!

Ingredients

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  • 2 cups almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your oat flour is certified gluten-free if you have celiac disease or a severe gluten intolerance.
  • You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://afripaket.com/gluten-free-pumpkin-muffins/