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Gluten-Free Pumpkin Muffins (Low-Carb)

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Description

Indulge in the cozy embrace of autumn with our delectable gluten-free pumpkin muffins. Crafted with a blend of low-carb flours and naturally sweetened, these muffins are fluffy, moist perfection. Each bite offers a taste of fall, making them the perfect guilt-free indulgence to warm your spirits during the chilly months.

Ingredients

DRY INGREDIENTS

  • 1 cup almond flour, packed
  • 1 cup tigernut flour, packed
  • 5 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

WET INGREDIENTS

  • 350 grams cooked pumpkin (approximately 1 1/3 tightly packed cups)
  • 1/2 cup extra virgin olive oil
  • 4 pastured eggs
  • 70 grams dates (about 4–5 dates), pitted
  • 3 tablespoons inulin powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Optional for topping: 2 teaspoons raw, local honey and ground, toasted walnuts

Instructions

  1. Preparation (can be done one day in advance): Core and bake the pumpkin at 400°F / 200°C for about 20 minutes or until fork tender. Remove the peel and mash, measuring out 350 grams for this recipe (see more details and options in the post above). 
  2. Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
  3. In a large mixing bowl, whisk together the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and baking soda until well combined. Set aside.
  4. In a blender, combine the wet ingredients: cooked pumpkin, olive oil, eggs, dates, inulin powder, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
  5. Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to gently fold the ingredients together until well combined. Avoid overmixing; the batter should be light, airy, and fluffy.
  6. Evenly distribute the batter among the 12 prepared muffin cups, smoothing the tops for a uniform appearance.
  7. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. If desired, brush each muffin while still warm with honey, and sprinkle with ground toasted walnuts.
  10. Store the muffins in an airtight glass container in the refrigerator for up to 3 days, or freeze for longer storage. To enjoy from frozen, thaw at room temperature for about an hour.

Notes

Substitutions: If you don’t eat pumpkin, feel free to replace it with cooked sweet potato. The texture, taste and even nutritional profiles will be similar. Note on gluten: These ingredients are naturally gluten-free, but if you have celiac, please ensure the ingredients you buy are certified gluten-free. 

Find it online: https://creativeinmykitchen.com/gluten-free-pumpkin-muffins/