Gluten-free Pumpkin Muffins

Gluten-free Pumpkin MuffinsI’ve got fall fever. That means, I’m spending way too much time in the kitchen making pumpkin-flavored treats. I’ve already whipped up and eaten an entire pumpkin pie, and it’s only Labor Day.

One of my favorite recipes is a pumpkin muffin made with ground almonds, bananas and honey. They are gluten-free and have an amazing fluffy, moist texture. Here’s my recipe!

Gluten-Free Pumpkin Muffins

In a bowl cream together:

  • 3/4 cup canned pumpkin or fresh pumpkin puree
  • 1 banana, mashed
  • 3 large eggs
  • 1/2 cup raw honey

In another bowl, stir together these dry ingredients:

  • 1 cup unsalted almonds, pulverized in a food processor
  • 1/2 cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp pumpkin pie spice
  • 1/8 tsp sea salt

Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make six large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.

Until next time,
Choose healthy!

*This recipe was originally published on my first foodie blog, Whole Foods Living.

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