Gluten-Free Pumpkin Muffins
Pumpkin is a great source of vitamin A and fiber, making these muffins a nutritious and delicious treat!
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Gluten-Free Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 cup Pumpkin Puree
- 1/2 cup Honey
- 1/2 cup Coconut Oil
- 1 teaspoon Vanilla Extract
- 1/4 cup Almond Milk
- 1/2 cup Chopped Pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, pumpkin puree, honey, coconut oil, vanilla extract, and almond milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped pecans.
- Spoon the batter into a greased muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 27g9%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.