Gluten Free Pumpkin Pie Muffins

WOO FRIDAY.

I am so excited for this weekend. Matt’s sister is getting married, and I’ll be joining in on the fun! He got a hotel for a couple nights too which should be a blast. Only downside is, very little time to study for my midterm on Monday. Which means I need to get some studying done tonight (Thursday). It’s gonna be a short post for you all!

Just wanted to share two things, a couple pictures from my sister’s wedding (she started receiving some from the photographer), and a recipe for the muffins I’ve been eating all week :)

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The family! We’re missing my brother and my nephew because they were at a different location getting ready with the groomsmen. These are just some pictures that were taken while we were waiting for the limo. Me and my sis below!

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You can totally tell, she’s just glowing! Beyond excited to be getting married.

So, onto these muffins. I got bit by the baking bug this weekend (say that 5 times fast) and wanted to make something breakfast-y that I could enjoy all week. I had some pumpkin in the house, so of course that needed to be used up!

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And, my mom had just bought me some adorable cupcake liners for my birthday. She knows her daughter well!

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Gluten Free Pumpkin Pie Muffins
Slightly adapted from Elana’s Pantry. Serves 12.

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Ingredients:

1 1/2 cups blanched almond flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
a pinch of all-spice
2 tbsp grapeseed oil
1/2 cup honey
2 large eggs
1 cup of 100% pure pumpkin (not pumpkin pie filling)

Instructions:

1. Combine the almond flour, salt, baking soda, and spices in a medium-large bowl.
2. In a separate bowl, whisk the pumpkin, grapeseed oil, and honey. Whisk in eggs one at a time.
3. Add the wet ingredients into the dry ingredients, and whisk together until just combined.
4. Spoon batter into a muffin pan lined with paper liners.
5. Bake at 350 degrees for about 40 minutes. Insert a toothpick to make sure muffins are cooked through.
6. Allow to cool and serve!

Nutrition:

Pumpkin Pie Muffins Nutrition
So, this may be proven wrong in the future, but as of right now—this is the best gluten-free food I have ever baked. Ever.

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Baking with almond flour can be tricky. Most of the time, the finished product definitely tastes a little different than a standard all-purpose flour version might taste.

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But these muffins, oh man. They taste buttery and soft and AMAZING. And there’s no butter in there. Not because I was trying to healthify them, simply because the recipe didn’t call for it. It uses grapeseed oil instead, although I bet it’d be great with a different oil too. Maybe coconut? I need to try that.

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YUM. I think I’ll be making these beauties for Thanksgiving morning. Have a great weekend everyone!! Anything fun planned? Tell me about it :)

Have you ever baked something gluten free? What’s been your favorite recipe so far?

13 thoughts on “Gluten Free Pumpkin Pie Muffins

  1. Chelsie @ Balance, Not Scale

    I’ve been looking for a muffin recipe that isn’t too challenging … I think you might have just come to the rescue!!!
    Have fun this weekend — try not to overthink anything or get caught in thoughts/anxieties. Jut let go and enjoy!! I know that you’ve done it before and that you’re more than capable, but I also know that you mentioned eariler this week that you were a bit nervous. Your personality shines, let it — people won’t be able to help themselves from loving you!! <3

    Reply
  2. Carrie

    Thanks for sharing the wedding pictures, Meghan! And have fun with Matt this week! (And try not to think about the midterm too much.) I have the majority of those ingredients on hand, so once I get power back–which should be today or tomorrow–I’m all over these muffins; they look delicious. :)

    Reply
  3. Amanda @ .running with spoons.

    Gorgeous picture of you and your sister :D And another wedding this weekend? Whoop! Have fun! I don’t have anything all that exciting planned for this weekend yet… just a coffee chat with a friend and then a dinner with the fam. It’ll be nice to get some rest though, because this week was kind of a killer – I’m actually hoping to get some baking done! Speaking of which… those muffins look soooo good! I’ve actually never really tried gluten free baking, so I’m super curious to see how they compare.

    Reply
  4. Pingback: Fall Bucket List – Revisited | After the Ivy League

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