Gluten-Free Pumpkin Muffins

5 from 2 votes

Made with almond and gluten-free flour. Light, fluffy, and easy to make with all the right fall flavors.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Preheat oven to 350 F and prepare a muffin tin with 6 liners.
In a large bowl, whisk together the eggs, milk, coconut oil, vanilla, honey, and pumpkin until smooth.
Add in the remaining dry ingredients (except almonds) and mix until batter forms.
Transfer the batter to the liners, top with slivered almonds and bake for 20-22 minutes or until a toothpick comes out clean.
Let cool and serve.

As you start to measure out the ingredients, grab two bowls and measure out the dry ingredients in one bowl then measure out the wet ingredients in another bowl. Then it will be simple to add wet and dry ingredients together and mix.
Make sure all of your wet ingredients are at room temperature.
If you don't have almond flour you can use whole wheat instead if you don't care for making these gluten-free. If you need this Gluten-free then just add more Gluten-free flour.
Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled.
Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a completely different flavor.
Use baking soda not baking powder.
Don't overmix your batter as this will yield tougher muffins.
To make dairy-free use flax eggs.
Don’t over-bake the muffins. Take them out with a toothpick inserted into the center comes out clean.