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
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
-
Step1Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
-
Step2In 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.
-
Step3Bake 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
1Tips from the Betty Crocker Kitchens
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