Gluten Free Pumpkin Muffins

Learn how to make these sweet pumpkin muffins. They are gluten free, grain free, dairy free and paleo friendly. You only need a handful ingredients to achieve these super moist and fluffy muffins made with almond flour and cassava flour.

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 371kcal

Author Charla

Ingredients

1 cup cassava flour (120g)
2 tablespoon almond flour (30g)
1 teaspoon baking soda (4g)
1 teaspoon cinnamon (2g)
1 teaspoon nutmeg (2g)
½ teaspoon ginger (1g)
⅛ teaspoon cloves (0.62g)
⅛ teaspoon pink salt (0.62g)
2 large eggs
1¼ cup pumpkin puree (306g)
½ cup maple syrup (161g)
⅓ cup coconut oil (72g) melted
1 teaspoon vanilla extract (4g)
⅓ cup carrot (42g) grated, optional

Streusel Topping

½ cup walnuts (58g) chopped
2-3 tablespoon raw cane sugar (24g)
½ teaspoon cinnamon (1g)

US Customary - Metric

Instructions

Preheat oven at 356F/180C.
Line a muffin pan with cupcake liners and set aside.
In a medium sized bowl, add the cassava flour, almond flour, baking soda, cinnamon, nutmeg, ginger, cloves and pink salt.
Stir to combine the dry ingredients.
In a separate medium sized bowl or a jug, whisk together the eggs pumpkin puree, coconut oil, maple syrup and vanilla.
Mix the wet ingredients into the dry bowl (do this in increments) using an electric whisk.
Fold in the grated carrots now if you are adding it.
Spoon the batter into the muffin pan filling up to ¾.
Sprinkle the nut streusel on top of the batter.
Bake in the oven for approximately 25-30 minutes or insert a toothpick or skewer until it comes out clean.
Once baked remove the muffins and transfer them to cool completely on a wire rack.

Notes

- Cassava flour cannot be substituted on a 1:1 ratio with ANY flour.

- It is important to add the almond flour too to remove any gumminess, don't skip it!

- You will need to use CASSAVA FLOUR NOT TAPIOCA FLOUR for this recipe.

- Please stick to the recipe as it is written, if I haven't listed any changes/substitutes either I haven't tried them or they don't work.

- For best results, don't freeze the muffins.
- The amount of muffins you make may vary, I made 8 large ones in total.

- Feel free to add in chocolate chips, pumpkin seeds, mixed fruit, berries etc..

- Use a liquid sweetener i.e maple syrup or agave nectar, it is important to use a liquid and not granulated sugar to balance out the correct amount of liquid that is needed.

- Any leftover muffins can be stored (when cool) in an airtight container for up to 2 days.

Nutrition