Gluten Free 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.
Servings: 12 muffins
Calories: 215kcal
Ingredients
- 1 ¾ cups oat flour (210 grams)
- ¼ cup rolled oats
- ⅓ cup almond flour (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
Instructions
- Line a standard 12-cup muffin tin with muffin liners.
- In a large mixing bowl, combine the 1 ¾ cups oat flour, ¼ cup rolled oats, ⅓ cup almond flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cardamom. Set aside.
- In another large mixing bowl, whisk together the 6 tablespoons unsalted butter and ⅔ cup brown sugar. Fold in the 1 cup pure pumpkin puree. Whisk in the ½ cup whole fat plain yogurt and 2 large eggs. Fold in the flour mixture gently, being careful not to over mix.
- 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.
Notes
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups/255 grams of your favorite 1:1 gluten-free flour blend for the oat and almond flours.
- For the oat flour - Substitute sorghum flour
- For the almond flour - Try another nut flour or teff flour
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar
Nutrition
Calories: 215kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 155mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3406IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg