I am always trying to find ways to make recipes gluten free and healthier. Sometimes they are too healthy (according to my family) and I have to revise them so my family will eat them. So, after many attempts and failures I landed on these. These muffins are simple because they use Pamela's Gluten Free Non-Dairy Pancake Mix. They are made with sprouted grains (which increases their nutrients and makes them easier to digest) and are high in fiber. I also used coconut sugar which is a lower glycemic and unrefined sugar. And I used unsweetened almond milk instead of regular milk. The pumpkin adds fiber and immune boosting antioxidants and the almond flour adds in protein and is high in the antioxidant Vitamin E.

And lo and behold, even with all the healthy things added, my family likes them! This makes momma very happy! I use these for a quick breakfast if we are in a rush, snacks, or dessert.

print recipe

Easy Gluten Free Pumpkin Muffins- Healthy and Delicious

by Naomi Petrik October-24-2017

Ingredients

2 cups Pamela's Non-Dairy Pancake Mix-Gluten Free and Sprouted
1/2 cup Almond Meal
1 tsp Pumpkin Pie Spice
2/3 cup Coconut Sugar
1 cup Pumpkin, canned
1 1/2 cups Almond Milk, Unsweetened
1 large Egg
1/3 cup Oil

Instructions

1. Preheat oven to 350 degrees. Generously grease 12 muffin cups.2. Add all ingredients to a stand mixer and mix until smooth and well combined.3. Divide batter evenly over 12 muffin cups. 4. Bake 20-25 minutes or until set in the middle and light brown around edges.5. Remove from muffin cups and cool completely before eating.They can be stored in refrigerator for 3-4 days or frozen.

Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 12 muffins

Recipes