Fall is definitely in full swing here in Denver. The leaves are beautiful – different shades of red, gold and orange – and the air is cool and crisp. Yes, fall is here and that means pumpkin season is in full swing.
If you’re gluten free, there are plenty of pumpkin recipes to help satisfy your pumpkin cravings. I love pumpkin treats, of course in moderation!
Then I found this great recipe from Running with Spoons featuring a flourless pumpkin muffin. I was sold! The muffins not only looked great, but they were made with ingredients I know, love, and already have on hand in my kitchen.
As you can see, this recipe contains all sorts of clean ingredients: almond butter, canned pumpkin, an egg, honey, gluten-free rolled oats, ground flax seed along with a slew of different fall spices.
I made this recipe and admit that they baked up really nice. They are soft, moist, doughy and everything you want in a pumpkin muffin.
I hope you’ll join me in getting into the fall mood with these moist, rich, and pumpkin-y gluten free muffins. They are tasty and packed with protein-rich almond butter and tummy filling gluten free oats. Enjoy!
- 1/4 cup almond butter
- 3/4 cup canned pumpkin
- 1 large egg
- 6 Tbsp. honey
- 1/2 cup gluten free rolled oats
- 2 Tbsp. ground flax seed
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 cup mini chocolate chips (check labels for gluten free)
Preheat oven to 375 degrees F.
Grease muffin pan (enough for 12 muffins) with cooking spray. Set aside.
In your Cuisinart or high powered blender, add all ingredients except chocolate chips. Blend on high until oats are broken down and ingredients are well combined.
Fold in chocolate chips by hand (do not blend).
Add batter to muffin tins by the spoonful, filling about half way. You will have enough batter for 12 muffins.
Bake for 12-14 minutes until a toothpick inserted in the middle comes out clean.
Cool for 10 minutes in the muffin pan and then enjoy!