Easy Gluten Free Pumpkin Muffins

12 standard portions

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Ingredients

• 2½ cups finely ground almond flour
• 2 teaspoons pumpkin spice blend
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar or 1 teaspoon lemon juice
• ¼ teaspoon Diamond Crystal kosher salt
• 1 cup canned pumpkin purée
• ½ cup honey
• 4 large eggs
• 1 teaspoon vanilla extract

Method

1. Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
2. Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.
3. In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.
4. Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.
5. Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!
6. Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
7. Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.