PUMPKIN GINGER MUFFINS
Ingredients
-½ cup almond flour
-1 ½ cup Gluten Free all purpose baking flour
-1 teaspoon ground ginger
-1 ½ teaspoons ground cinnamon
-¼ teaspoon ground nutmeg
-1 teaspoon kosher salt
-2 teaspoons baking powder
-1 teaspoon baking soda
-3 large eggs room temperature
-1 cup coconut sugar
-15 oz. pumpkin puree
-¼ cup avocado oil
-sprinkle of salt if desired
-1 ½ cup Gluten Free all purpose baking flour
-1 teaspoon ground ginger
-1 ½ teaspoons ground cinnamon
-¼ teaspoon ground nutmeg
-1 teaspoon kosher salt
-2 teaspoons baking powder
-1 teaspoon baking soda
-3 large eggs room temperature
-1 cup coconut sugar
-15 oz. pumpkin puree
-¼ cup avocado oil
-sprinkle of salt if desired
Cooking Instructions
1. Preheat the oven to 350 degrees F.
2. Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
3. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
4. Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
5. Add the eggs and whisk for 10 seconds more to combine.
6. Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
7. Distribute salt evenly over the tops of the muffins.
8. Bake for 20-25 minutes until a cake tester comes out just clean.
9. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
10 Enjoy!
2. Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
3. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
4. Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
5. Add the eggs and whisk for 10 seconds more to combine.
6. Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
7. Distribute salt evenly over the tops of the muffins.
8. Bake for 20-25 minutes until a cake tester comes out just clean.
9. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
10 Enjoy!
PUMPKIN GINGER MUFFINS
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 12
Meal Type
Nutrition Facts
Applied Diet Types
- Dairy Free
- Gluten Free
Ingredients
-½ cup almond flour
-1 ½ cup Gluten Free all purpose baking flour
-1 teaspoon ground ginger
-1 ½ teaspoons ground cinnamon
-¼ teaspoon ground nutmeg
-1 teaspoon kosher salt
-2 teaspoons baking powder
-1 teaspoon baking soda
-3 large eggs room temperature
-1 cup coconut sugar
-15 oz. pumpkin puree
-¼ cup avocado oil
-sprinkle of salt if desired
-1 ½ cup Gluten Free all purpose baking flour
-1 teaspoon ground ginger
-1 ½ teaspoons ground cinnamon
-¼ teaspoon ground nutmeg
-1 teaspoon kosher salt
-2 teaspoons baking powder
-1 teaspoon baking soda
-3 large eggs room temperature
-1 cup coconut sugar
-15 oz. pumpkin puree
-¼ cup avocado oil
-sprinkle of salt if desired
Cooking Instructions
1. Preheat the oven to 350 degrees F.
2. Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
3. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
4. Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
5. Add the eggs and whisk for 10 seconds more to combine.
6. Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
7. Distribute salt evenly over the tops of the muffins.
8. Bake for 20-25 minutes until a cake tester comes out just clean.
9. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
10 Enjoy!
2. Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
3. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
4. Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
5. Add the eggs and whisk for 10 seconds more to combine.
6. Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
7. Distribute salt evenly over the tops of the muffins.
8. Bake for 20-25 minutes until a cake tester comes out just clean.
9. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
10 Enjoy!