These are a spin of of QB’s Gluten Free Berry Muffins. This time, my first try worked out great. I’ve been really into all the autumn spices, so bringing back some type of pumpkin spice muffin just seemed like fun.

Gluten Free Pumpkin Muffins

(makes ~24-26 mini muffins)

150g Almond Flour (I grind my own in a small food processor)
90g Gluten Free All Purpose Baking Mix by Arrowhead Mills
80g Instant Oats
1t Baking Powder
Stevia

3 eggs
125g Coconut Milk (full fat)
130g Banana (1 Large)
220g Pumpkin, canned, no salt
5g Cinnamon
1.5g each: nutmeg, cloves

Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients. In the bowl, make a “bowl” with the dry ingredients and add the eggs, coconut milk, pumpkin, and bananas.

Once everything is mixed, divide batter into one or more mini muffin pans. If you use a full sized muffin pan, you may not want to fill it all the way in case the middle has trouble cooking all the way though. I haven’t experimented with larger muffins, so I really don’t know how they would turn out.

Put filled muffin pans into the oven and bake for 25min. Done.