Gluten Free – Low Fat Pumpkin Muffins

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Average Rating: 5 | Rated By: 1 users

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
  • Instructions

  • 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 icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 20 Minutes