Happy Halloween! I’m back with yet another pumpkin muffin recipe. Yep, I just love pumpkin too much to not post another one on Halloween! You know how I know these ones are really good? Everyone in my office loved them at our Halloween party. Even the people who aren’t gluten free, including me!
They’re perfectly moist, not too sweet, and you really get the pumpkin flavor. I adapted the Flourless Pumpkin Muffin recipe from one of my favorite bloggers, Making Thyme for Health, according to what I had on hand and they turned out great! Highly recommend for anyone looking for a healthier pumpkin muffin recipe. I hope you enjoy!
These pumpkin muffins are a delicious fall treat, if you're gluten free or not!
- 1 cup pumpkin puree
- 1/3 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp almond butter
- 1/4 cup unsweetened almond milk
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon save some extra for topping
- 1/2 tsp pumpkin pie spice
- vanilla frosting for topping optional
- candies for topping optional
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Preheat oven to 350 and grease or line a muffin tin. Whisk together all wet ingredients in a large mixing bowl
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Use a blender or food processor to blend the oats into a flour, then add it into the wet mixture, along with all other dry ingredients
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Fill muffin tins 3/4 way full and bake for 18 minutes or until a toothpick comes out clean. Top with frosting, cinnamon & any decorative candy toppings and enjoy!
