Gluten Free Pumpkin Muffins

Today we're making healthy gluten free pumpkin muffins. Made with almond flour, pecans and chocolate chips these muffins are moist and delicious. Gluten free, grain free, dairy free, ketogenic and paleo friendly.

5 from 2 votes

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Course: Dessert, Snack

Cuisine: American

Keyword: healthy snacks, muffins

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 210kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 muffin tray
12 muffins liners
1 large bowl
wooden spoon
ice cream scoop
measuring cups/spoons

Ingredients

1 cup pure (unsweetened) pumpkin puree
3 eggs
1/4 cup monk fruit sweetener
2 tbsp coconut oil
1/4 cup almond milk
1 tsp baking powder
1/2 tsp baking soda
2.5 cups almond flour
1/4 cup pecans chopped
1/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees F. Line muffins tins with paper liners.
In a large bowl, add pumpkin, eggs, oil, milk, sweetener. Mix together with a wooden spoon.
Add baking powder and baking soda.
Add almond flour, 1/2 cup at a time. Stirring each time with a wooden spoon.
Fold in pecans and chocolate chips.
Using an ice cream scoop, scoop mixture into prepared tins.
Bake for 20-25 minutes. Tops should be light brown. Allow muffins to cool in the pan for 5 minutes before handling.

Notes

Store in an airtight container for 2 days. Refrigerate after that for 5 days.

Freeze up to 2 months.

Nutrition