Description
Moist and fluffy gluten-free muffins made with pumpkin and shredded carrots. Perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup grated carrots
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together gluten-free flour, almond flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, grated carrots, maple syrup, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- You can substitute almond flour with more gluten-free flour if needed.
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg