
Who said pumpkin is just for fall? These gluten and dairy free pumpkin muffins are light (low-carb) and easy to make! Confession – I pretty much ate the whole batch after my mom and I first made them.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Cuisine
- Healthy Treats
Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla
- 1/3 cup maple syrup
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinch of salt
Directions
1
Preheat oven to 350F.
2
Whisk the pumpkin, coconut oil, eggs, maple syrup, and vanilla into a large bowl.
3
Add dry ingredients to wet and stir. Scoop into a muffin tin and bake for about 20 minutes or until a toothpick (or fork) comes out clean.
Enjoy!