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Gluten-Free Pumpkin Muffins

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By Betty Crocker Kitchens
Updated Aug 2, 2017
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Give these Paleo-friendly pumpkin muffins a try. They are packed with flavor and a perfect grab-and-go breakfast or snack.

Gluten-Free Pumpkin Muffins

  • Prep Time 15 min
  • Total 60 min
  • Servings 12
  • Ingredients 13
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Ingredients

  • 1 1/2 cups almond flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1 tablespoon flaxseed meal
  • 1/4 teaspoon salt
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup real maple syrup
  • 3 eggs, beaten
  • 1 teaspoon gluten-free vanilla
  • 1/4 cup coconut oil, melted
  • 1/3 cup roasted salted hulled pumpkin seeds (pepitas)

Instructions

  • Step 
    1
    Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
  • Step 
    2
    In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
  • Step 
    3
    Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.

Nutrition

210 Calories
15g Total Fat
6g Protein
14g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
210
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
130mg
5%
Potassium
110mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
10%
Sugars
9g
Protein
6g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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