Pumpkin muffins are like Christmas music — they are good all year round! I needed a healthy gluten free pumpkin muffin so that everyone in our house could enjoy them.
The pan was empty before they even had time to cool off. We enjoyed them as a little after dinner dessert, but these would be so great to meal prep and keep in the freezer…if you can keep them from being eaten long enough!
Why Eat Pumpkin?
- Improves digestion and gut health. Pumpkin is a great source of fiber, which is vital for good gut health.
- Helps prevent cancer. The carotenoids that give pumpkin its orange color are cancer-fighting, as they help prevent free radicals from doing their damage.
- Helps to balance hormones. The vitamins and minerals in pumpkin can help to balance hormones. The zinc found in pumpkin can help regulate hormones. Check out this article for more ideas on foods that balance hormones!
- Heart healthy. The potassium found in pumpkin, which is an important nutrient for heart health.
How to make gluten free pumpkin muffins:
Not only are the muffins gluten free, but they are also vegan and refined sugar free! You may already have some or all of these ingredients on hand, but check the ingredient list to be sure!
Ingredients you need:
- Finely ground almond flour. I buy mine in bulk at Costco, but you can find almond flour at most grocery stores.
- King Arthur gluten-free flour. This works very well to replace all-purpose flour in most recipes.
- Unsweetened almond milk. I like to use unsweetened vanilla almond milk, but you can certainly use other plant milks that are unsweetened.
- Canned pumpkin. It’s always good to keep some of this on hand!
- Maple syrup. 100% pure maple syrup, or if you’d like to use date syrup you could try that as well. (Disclaimer: I have not tried date syrup yet!)
- Ground flaxseed. You can either buy flaxseed already ground or grind your own flaxseed in a coffee grinder.
- Lemon juice.
- Baking powder.
- Baking soda.
- Pumpkin pie spice.
- Salt.
Equipment needed:
- One large bowl and one small bowl (for making the flax “egg”)
- Muffin pan. This is my all-time favorite muffin pan, because it comes clean so easily and is a ceramic-coated pan that does not require oil. I try to steer clear of pots and pans made with toxic chemicals, which is why I love this pan! If I know I have to scrub a pan for a long time, I’ll avoid making muffins. Not so with this pan!
Gluten Free Pumpkin Recipe
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- ½ cup maple syrup
- ¾ cup canned pumpkin
- ½ cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup almond flour finely ground
- 1 cup King Arthur Gluten Free Measure for Measure Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ⅓ cup chocolate chips optional
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, mix flaxseed and water. Let it sit for about 10 minutes to form a flax "egg."
- Mix pumpkin, almond milk, lemon juice, maple syrup and vanilla.
- Stir in the flax mixture.
- Add both flours, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips. Mix thoroughly until all ingredients are combined.
- Fill muffin pan cups about 2/3 full.
- Bake at 375 degrees F for 25 minutes.
- Let muffins cool for 10 minutes before removing from muffin pan.
These would be a great healthy breakfast or snack to grab, so make these in bulk and freeze for later!
Your home will smell like all things pumpkin spice when you make these delicious gluten free pumpkin muffins, and they probably won’t last long!
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