Gluten-Free Pumpkin Muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

1. They’re easy enough to make with a three-year-old, which means they’re really easy.
2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
3. They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative. Continue to the recipe...

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