Pumpkin Nut Muffins Recipe – Gluten-free
These gluten-free pumpkin nut muffins are so delicious – the grandkids approve! They don’t realize that they’re getting healthy nutrients in these very moist and yummy Pumpkin Nut muffins. It’s our little secret. 😉
Gluten-free Pumpkin Nut Muffins
Recipe by Vicki Pare, CN
1 1/4 Cups Maple Syrup
3/4 Cup Oil (Avocado works well)
4 Eggs
2 tsp. Vanilla
3.5 Cups Gluten-free Flour
3/4 Cup ground Walnuts or Pecans
1.5 tsp Salt
1/2 tsp. Baking Soda
3 tsp. Cinnamon
1/2 tsp. Nutmeg
6 T plus 2 tsp. Almond Milk
1- 15 oz. can Pumpkin
3/4 Cup Oil (Avocado works well)
4 Eggs
2 tsp. Vanilla
3.5 Cups Gluten-free Flour
3/4 Cup ground Walnuts or Pecans
1.5 tsp Salt
1/2 tsp. Baking Soda
3 tsp. Cinnamon
1/2 tsp. Nutmeg
6 T plus 2 tsp. Almond Milk
1- 15 oz. can Pumpkin
Preheat oven to 325 degrees. Spray muffin tins with non-stick coating spray or use non-stick muffin tins. (I use muffin liners.) Mix everything in one bowl, beat together until dough is smooth. Spoon batter into the muffin tins 2/3 full. Bake at 325 for 20-25 minutes until toothpick comes out clean. If using mini muffin tins, reduce baking time to 15-18 minutes.
Prep Time: 15 minutes
Bake Time: 20-25 minutes
Yield: 24 full size muffins or 12 full size muffins and 24 mini muffins.
Enjoy!