Pumpkin Muffins
Cozy Gluten-Free Pumpkin Muffins are the perfect way to celebrate fall! Warming spices like cinnamon, ginger, and cardamom and two simple gluten-free flours combine to make a delicious treat to welcome the season.
Ingredients
- 1 ¾ cups oat flour /210 grams
- ¼ cup rolled oats
- ⅓ cup almond meal /45 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 6 tablespoons unsalted butter melted
- ⅔ cup brown sugar
- 1 cup pure pumpkin puree
- ½ cup whole fat plain yogurt
- 2 large eggs beaten
- 1 teaspoon vanilla extract
Instructions
- Line a standard 12-cup muffin tin with muffin liners.
- In a large mixing bowl, combine the oat flour oats, almond meal, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
- In another large mixing bowl, whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt, eggs, and vanilla. Fold in the flour mixture gently, being careful not to overmix.
- Fill the muffin cups nearly to the top. Heat the oven to 375℉ and rest the batter while the oven heats.
- Place muffins in the oven and bake until the tops are golden brown and feel firm to the touch, about 25 minutes. Let cool for 10 minutes before removing muffins from the tin. Serve warm or room temperature. Muffins will keep for 3 days in an airtight container.
Nutrition
Calories: 215kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 225mgPotassium: 155mgFiber: 3gSugar: 13gVitamin A: 3406IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!