Gluten Free – Low Fat Pumpkin Muffins

This recipe is a deluxe version of pumpkin muffins but without added fats, eggs or refined sugar. The wonderful ingredients such as chia seeds, apples, and raisins create these amazingly delicious pumpkin muffins


1/3 cup water + 2 Tbsp. GF chia seeds (or 2 eggs, whisked)
½ cup almond flour
½ cup brown rice flour
1/3 cup sweet white sorghum flour
2 Tbsp. tapioca starch
2 tsp. baking powder (preferably aluminum-free)
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. sea salt
2/3 cup raisins (preferably oil and sulfite-free)
1 cup pure unsweetened pumpkin puree
¾ cup grated apple (about 1 medium size apple)
1/3 cup pure maple syrup
¼ cup water
1 Tbsp. lemon juice
Zest of one lemon
NOTE: All ingredients including spices must be gluten-free and use organic ingredients whenever possible


Preheat oven to 350 F
Mix 1/3 cup water with 2 Tbsp. Chia seeds and leave for 20 minutes
While the chia seeds are forming a gel mixture, combine all the dry ingredients in a large bowl
In a separate bowl mix raisins, pumpkin puree, grated apple, maple syrup, ¼ cup water, lemon juice, lemon zest and chia mix
Pour the wet ingredients into the dry and stir until combined
Pour batter into muffin pan lined with parchment paper cups and bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean

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Prep Time 15 Minutes
Difficulty Easy
Cook Time 20 Minutes
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