Gluten Free Pumpkin Pie Muffins
These Gluten Free Pumpkin Pie Muffins are super easy to make. I love the flavors in this gluten free muffin recipe because the pumpkin, cinnamon, cloves, nutmeg, and dairy free yogurt help to make this taste exactly like a pumpkin pie filling in muffin form. These are great for mornings on the go as they are a great source of protein and iron but low in sugar. – Kara
Serves 12
Ingredients:
- 3 cups of almond flour
- 1 tsp of ground cinnamon
- 1/4 tsp of cloves
- 1/2 tsp of nutmeg
- 1 tsp of baking soda
- 1/2 tsp of sea salt
- 3 eggs
- 3/4 cups of canned pumpkin
- 2 tsp of vanilla extract
- 2 tbsp of dairy free kite hill plain yogurt
- 3 tbsp of agave
Directions:
Preheat the oven to 350 degrees.
In a large mixing bowl, add the 3 cups of almond flour, 1 tsp of cinnamon, 1/4 tsp of cloves, 1/2 tsp of nutmeg, 1 tsp of baking soda and 1/2 tsp of salt together.
Mix well.
Then add the 3 eggs and mix again.
Then add the pumpkin to the mix and stir it together.
Then add the 2 tsp of vanilla extract and 2 tbsp of dairy free plain yogurt together until fully mixed.
Add the 3 tbsp of agave into the mix and mix well.
Line a muffin baking pan with muffin liners.
Scoop the batter into the muffin liners.
Place the pan into the oven for 30 mins.
Remove from the oven and leave the muffins in the pan for 15 mins to set before serving.
Serves 12 | Calories per serving: 199 | Fat: 13.3 g | Carbs: 11.6 g | Net Carbs: 7.1g | Protein: 9.7g |Iron: 14 %
