Categories: Cookery

Grain-Free Pumpkin Muffins

How to Make It

Step 1

Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray.

Step 2

Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired.

Step 3

Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.

Nutritional Information

Calories per serving 190
Fat per serving 13g
Saturated fat per serving 5g
Cholesterol per serving 47mg
Fiber per serving 4g
Protein per serving 5g
Carbohydrates per serving 14g
Sodium per serving 275mg
Iron per serving 2mg
Calcium per serving 103mg

Ingredients

Olive oil cooking spray
1 3/4 cups blanched almond flour
1/2 cup coconut flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of ground cloves
4 large eggs
1 15-oz can pumpkin
5 tablespoons coconut oil, melted and cooled
1/4 cup unsulfured molasses
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 cup chopped toasted walnuts, dried cranberries, or mini chocolate chips (optional)