Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Recipe

Gluten Free Pumpkin Pie Muffins

Gluten Free Pumpkin Pie Muffins

Sign up to save this recipe to your profile
8 muffins Easy
(0)
Total: Active:
PREVIOUS: Gluten Free Banana Nut Muffins NEXT: Gluten-Free Blender Pumpkin Pie

Ingredients (11)

  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • 2 tablespoons grapeseed oil
  • 1/2 cup agave nectar
  • 2 large eggs
  • 1 cup fresh baked pumpkin (or winter squash), well packed

Summary

These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn.

They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are.

Instructions

  1. 1In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
  2. 2In a blender puree oil, agave, eggs and pumpkin until smooth
  3. 3Stir wet ingredients into dry
  4. 4Place paper liners in muffin tins
  5. 5Scoop batter into paper liners
  6. 6Bake at 350° for 40-45 minutes
  7. 7Cool for 2-3 hours
  8. 8Serve
Load Comments

Recommended from Chowhound