Gluten Free Pumpkin Muffins

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Today is all about camera frustrations.  I’m a self taught photographer and for the most part I know what I’m doing.  At least this is what I tell myself.  I’ve read many many tutorials and have had people show me how to use my camera a few times.  I’d be lying if I didn’t admit this is a slow process for me.  About two years ago I switched from relying on automatic settings and now take all my photos manually.  A definite step in the right direction!  Overall I love the results I get but my skills are a work in progress.  Sometimes I mess with the setting so much I have a hard time returning to where I want to be.  And on top of this I’m learning to work with the fall light.  So today I took 50+ pictures and was lucky to have two worth using.  Ugh!  (Side note: it’s not always this frustrating for me to take pictures, just today for some reason).

Anyway now that that rant is over, moving on to the muffins.  These are not super special, but instead a healthy gluten free muffin for my kids to enjoy.  The pumpkin flavor comes through perfectly.  I added in 1/4 cup of shredded pear to keep them from drying out.  Most things pumpkin don’t dry out, but with gluten free you just never know.  If you don’t have pear on hand grated apple would work too.

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Quick and easy pumpkin muffins. A bit of pumpkin pie flavor going on with chocolate chips, making for a tasty treat.

Ingredients

  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons walnut oil
  • 1 teaspoon vanilla
  • 1/4 cup grated pear
  • 1/4 cup dark mini chocolate chips

Instructions

  1. Preheat oven to 350.
  2. In a bowl whisk the dry ingredients - almond flour, baking powder, coconut sugar, nutmeg, cinnamon, ginger, and salt.
  3. In another bowl whisk the wet ingredients - pumpkin, eggs, oil, and vanilla.
  4. Add the wet ingredients to the dry and gently mix to incorporate. Stir in the grated pear and chocolate chips.
  5. Fill 12 foil lined muffins tins half way.
  6. Bake 25 minutes.

Notes

I highly recommend using foil muffins tins so the batter doesn't stick.

http://mydailybite.com/gluten-free-pumpkin-muffins/

 

 

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