Gluten Free Pumpkin Walnut Muffins
These gluten free pumpkin walnut muffins are soft, moist, warmly spiced, and packed with crunchy walnuts. Made with pumpkin puree and cozy fall spices, they’re an easy homemade treat for breakfast, brunch, or an afternoon snack.
Whether you follow a gluten-free diet or simply love fluffy and flavorful muffins, this gluten free pumpkin muffin recipe is an easy one to keep on repeat throughout pumpkin season. This gluten free flour is the key for the fluffy texture (save through the link).
These are great for grab and go, a healthy snack, or part of your breakfast. Hope you give these a try!
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
15
Serves: 12
Ingredients
- 0.75 cup0.75 cup0.75 cup Pumpkin Purée
- 0.666 cup0.666 cup0.666 cup Applesauce, Unsweetened
- 0.333 cup0.333 cup0.333 cup Brown Monkfruit and Erythritol Sweetener (Brown Sugar Replacement) - Lakanto, or regular brown sugar
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup Almond Butter, or peanut butter
- 2 whole2 whole2 whole Eggs
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1.333 cups1.333 cups1.333 cups Gluten-Free All-Purpose Flour - Primal Palate
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.333 cup0.333 cup0.333 cup Organic Sprouted Walnuts - Lark Ellen Farm
- 2 Tbsp2 Tbsp2 Tbsp Semi-Sweet Chocolate Chips
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix pumpkin, applesauce, brown sugar, almond butter, yogurt, eggs, and vanilla in a bowl until smooth.
- Add dry ingredients and mix until combined (don’t over mix).
- Fold in walnuts and chocolate chips.
- Let sit for 15 minutes before scooping into sprayed or lined muffin tin.
- Bake at 375 for 22-25 min. Let cool for 5-10 minutes before transferring to a wire wrack to finish cooling. Store in the fridge.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Pescetarian Shellfish Free Snacks Vegetarian| This is our estimate based on online research. | |
| Calories: | 139 |
| Fat: | 6 g |
| Carbohydrates: | 20 g |
| Protein: | 3 g |
| Cholesterol: | 1 g |
| Sodium: | 177 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.