Gluten Free Pumpkin Muffin Recipe

With the first hint of autumn air finally crawling into Phoenix, I decided it was time to whip up a batch of pumpkin muffins to satisfy my sweet tooth. I found a recipe I liked from Elana’s Pantry, but modified it slightly to make it a bit sweeter and increase the quantity. You can also add some fun ingredients like chocolate chips, nuts, or candy pieces if you want to make it even sweeter. My 3 year old likes to add “mushalooms”, also known in English as marshmallows, to make it a sweet after school treat!

Gfree Pumpkin Muffins

Gluten Free Pumpkin Muffins

1/4 teaspoon Xanthum gum
1¼ teaspoon salt
1  teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch ground cloves
1/4 cup sugar or Splenda (More if you want sweeter muffins)
4 tablespoons oil
1 cup Margarita Sensations agave nectar
4 large eggs
2 cups pumpkin, well packed
1/4 – 1/2 cup applesauce (for moisture)

  1. In a large bowl combine almond flour, salt, sugar, baking soda, cinnamon, nutmeg, ginger and cloves
  2. In a blender puree oil, agave, eggs, applesauce, and pumpkin until smooth
  3. Stir wet ingredients into dry
  4. Place paper liners in cupcake pan
  5. Scoop batter into paper liners
  6. Bake at 350° for 15-20 minutes testing with a fork to see if center is cooked

Makes about 18 muffins

About GlutenFreeAZ

I've been gluten free since 2002 and want to help educate people and support the gluten free community.
This entry was posted in Breakfast, Gluten Free Diet, Gluten Free Recipes, Sweet Stuff and tagged , , , , . Bookmark the permalink.

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