From Cookie and Kate
Gluten-Free Pumpkin Muffins
- Time
- 30 min
- Makes
- 12
- Ingredients
- 14
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Ingredients
- 2 cups (170 grams) blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice or cloves
- 3 large eggs
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup
- 4 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- Up to ½ cup mix-ins, like chocolate chips, toasted and chopped pecans or walnuts, or a mix
Nutrition
- Calories
- 192 calories
- Fat
- 8.5 g
- Serving size
- 1 muffin
- Fiber
- 1.6 g
- Sugar
- 6.7 g
- Sodium
- 170.6 mg
- Protein
- 4.5 g
- Trans fat
- 0 g
- Cholesterol
- 56.7 mg
- Carbohydrate
- 11.9 g
- Saturated fat
- 2.8 g
As published by Cookie and Kate.
The method
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