Something like 2.7 million Americans avoid including gluten in their diet, however that doesn’t mean you can’t still enjoy pumpkin muffins. Yes, we’re serious. Especially when you’re jetting off to your next destination. All you need is the right recipe. The Gluten-Free Pumpkin recipe we have has simple ingredients and can be done within five minutes. Now doesn’t that sound like perfection? (Yes, that was a rhetorical question.)
The following gluten-free pumpkin muffins are made with a base of oats and almond flour—both, which means that they are heart-healthy and versatile ingredients in the baking process. Moreover the pumpkin puree and almond milk keep the muffins moist. Plus, and here’s the best part, the muffins are naturally sweetened as it comes from the honey and not sugar. Don’t forget to add the mini chocolate chips because, well you can’t have muffins without chocolate! With just under 150 calories, these muffins won’t pack on the pounds either. We’d say that’s a win-win.
Gluten-Free Pumpkin Muffins
Makes: 12 muffins
1 cup pure pumpkin
1 ½ cup dry oats*
½ cup almond flour*
½ cup honey
½ cup almond milk (or milk of choice)
¼ cup mini chocolate chips*
1 teaspoon cinnamon
¼ teaspoon salt
½ teaspoon baking powder
1. Preheat your oven to 350 degrees. While waiting, line a 12 cup muffin tin with the muffin cups.
2. Add the oats in a food processor and pulse until they are mostly ground. Add in pure pumpkin, almond flour, honey, salt, cinnamon, and almond milk. Pulse until mostly smooth.
3. Add the mini chocolate chips and baking powder. Pulse for 10 seconds.
4. Evenly spoon the batter into the muffin cups. Bake for 17 to 20 minutes, or use a toothpick to check if the center of the muffins clean. Let the muffins cool slightly before chowing down.
**Note: If you have Celiac disease or any other gluten sensitivities, ensure that your oats, chocolate chips, and almond flour are all certified gluten-free.