Spiced Pumpkin Almond Muffins
Indulge in the aromatic blend of pumpkin and warm spices with these moist and fluffy gluten-free muffins made with almond milk. Perfect for breakfast or a snack, these muffins are bursting with fall flavors and are sure to satisfy your cravings.
ingredients
- 2 cups gluten-free flour mix
- 1 cup canned pumpkin puree
- 1 cup almond milk
- 1/2 cup granulated sugar
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a mixing bowl, whisk together the gluten-free flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- 3.
In a separate bowl, whisk the eggs, almond milk, pumpkin puree, granulated sugar, and melted coconut oil until well combined.
- 4.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- 5.
Divide the batter evenly among the muffin cups.
- 6.
Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 7.
Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
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