Gluten-Free Pumpkin Muffins

Gluten Free Keto Pumpkin Muffins

These pumpkin muffins are the perfect fall-time treat! These are a hit with everyone, and have the added bonus of being gluten free for those who eat gluten-free or low-carb. Cook them up to enjoy during the fall season, or snack on them year round. Who said pumpkins had to be a once-a-year treat?

Gluten-Free Pumpkin Muffins’ Environmental Benefits

  • Buying items in bulk, such as spices and sugar, cuts down on excess packaging going into landfills or oceans, especially when using Reusable Produce and Bulk Bags

  • Gluten free flour alternatives typically come in prepackaged bags, but can easily be bought in bulk and made at home from whole ingredients, like Zero Waste Almond Flour

  • Buying pre-packaged and convenience food from fast food chains or grocery stores promotes the use of single use containers, utensils, napkins, and more that’ll end up in landfills and oceans, whereas making the same meal at home makes single use items obsolete

Gluten-Free Pumpkin Muffins -- Simple Ecology

Gluten-Free Pumpkin Muffins

Prep time: 10 minutes
Cook time: 50 hour
Total time: 1 hour

Makes 18 Muffins

Ingredients:

  • 2 cups Almond Flour (room temperature)
  • ½ cup Oat Flour (see notes)
  • 2 ½ tbsp Pumpkin Pie Spice (see notes)
  • 1/4 tsp Salt
  • 3 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Xanthan Gum
  • 2 Eggs (room temperature)
  • 1 15 oz. can Pumpkin
  • 1 cup Sugar
  • 1 tsp Vanilla

Optional Toppings:

  • 2 Tbsp Pepitas (Pumpkin Seeds)
  • 2 Tbsp Sugar

Instructions:

1. PREHEAT: Preheat the oven to 350 F. Prepare a muffin tin with Reusable Cupcake Liners or by spraying the pan with oil.

2. MIX: In a large bowl, mix together the almond flour, oat flour, pumpkin pie spice, salt, baking powder, baking soda, and xanthan gum. In a separate bowl, mix together the eggs, pumpkin, sugar, and vanilla. When the oven is at temperature, pour the wet ingredients into the dry, and mix thoroughly. Scoop the batter into the prepared muffin tin, placing 2-3 heaping tablespoons into each reusable liner. Tap down the pan to remove any trapped air, smoothing out the top of the batter, and sprinkle on any additional toppings, like sugar or pumpkin seeds.

3. BAKE: Place the muffins into the oven and let them cook for 40-50 minutes, rotating the pan halfway through baking. Check for doneness by lightly pressing the surface of the muffins, if the center is squishy and has some give to it, leave them in to bake longer, if the center feels firm and cooked through, take them out to cool.

Notes:

  • Homemade Oat Flour – Oat flour is incredibly easy to make at yourself at home. All you have to do it throw some oats in a food processor or blender until finely ground, and you’re good to go!

  • Homemade Pumpkin Pie Spice — If you have a fairly well stocked spice cabinet at home, odds are you already have everything you need to make your own pumpkin pie spice at home. This amount will be enough for the Pumpkin Muffins, or make double and have some leftover for your next recipe.

    • 4 tsp Cinnamon
    • 1 tsp Nutmeg
    • 1 tsp Ground Ginger
    • ½ tsp Ground Cloves
    • ½ tsp Allspice

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    • Gluten-Free, Vegan, VegetarianSimple Ecologybaking, fall, Cupcake LinersComment