Gluten-Free Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pumpkin muffins made with almond flour and sweetened with maple syrup. These tender, spiced muffins have a warm cinnamon and nutmeg flavor. They're perfect for breakfast or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups (170 grams) blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice or cloves
- 3 large eggs
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup
- 4 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- Up to 1/2 cup mix-ins, like chocolate chips, toasted and chopped pecans or walnuts, or a mix
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 23m
- Sodium
- 170mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.