If you like pumpkin and muffins, this will be a nice addition to your baking arsenal. Just like my Gluten-Free Banana (Chocolate) Muffins and my Gluten-Free Zucchini Muffins, it’s really easy. In fact, it’s oddly similar.
2 cups Almond Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
2 tablespoons Pumpkin Pie Spice
1 cup Pumpkin Puree
¼ cup Grapeseed Oil
½ cup Brown Sugar
1 cup Chopped Nuts
Preheat oven to 350° F.
Mix dry ingredients together in a medium bowl. Get out all of the lumps.
Mix wet ingredients together in large bowl.
Add the dry ingredients to the wet ingredient bowl.
Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers.
Bake for 22 – 24 minutes. Check with toothpick for doneness.
Recipe by Glugle Gluten Free at http://glugleglutenfree.com/gluten-free-pumpkin-muffins/