Gluten-free Pumpkin Muffins

Gluten-free Pumpkin Muffins

Gluten-free Pumpkin Muffins

Elana's Pantry



1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt

½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil

½ cup raw agave nectar

2 large organic free-range eggs
1 cup fresh baked pumpkin (or winter squash), well packed or organic canned pumpkin

(OAW always recommends using organic or locally grown/harvested ingredients.) 


  • In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
  • In a vita-mix puree oil, agave, eggs and pumpkin until smooth
  • Stir wet ingredients into dry
  • Place paper liners in muffin tins
  • Scoop batter into paper liners
  • Bake at 350° for 40-45 minutes
  • Cool for 2-3 hours
  • Serve

    Makes 8 muffins

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