Looking to do something with the plethora of canned pumpkin stacked in my cupboards {I had over-purchased just in case the zombie apocalypse hit us before Christmas}, I searched for a gluten-free pumpkin recipe. When I stumbled upon a recipe here, I thought it sounded delicious. I adapted it slightly and ended up with a gooey, not-too-sweet muffin that is a great holiday breakfast or snack.
Ingredients
- 2 cups almond flour
- 1 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1.5 cups cooked pumpkin
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Directions
- Stir together all dry ingredients
- Use a hand mixer to combine all wet ingredients until smoothly incorporated
- Combine the wet and dry ingredients using a hand mixer
- Line a muffin tin {for 12 muffins} with cupcake liners and bake at 350 degrees for 20-25 minutes
Leave a Comment