Zutaten für Gluten Free Pumpkin Pie Muffins
- 1 ½ cups almond flour
- Sea Salt
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Ground Cloves
- Grapeseed Oil
- Agave Nectar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
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Zubereitung von Gluten Free Pumpkin Pie Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups almond flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- In a blender, combine ½ cup vegetable oil, ½ cup agave nectar, 2 large eggs, and 1 (15 ounce) can pumpkin puree. Blend until completely smooth.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin liner about ¾ full.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely (about 2-3 hours).
- Serve and enjoy! These are delicious on their own or with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
3g
Carbs
0g
