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Gluten-Free Low Fat Pumpkin Muffins

Published: October 17, 2015 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 40 Minutes
Serves Serves 6-8
Gluten-Free Low Fat Pumpkin Muffins
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Average Rating: 4.5 | Rated By: 3 users

This gluten-free recipe is a deluxe version of pumpkin muffins but without added fats, dairy or refined sugar. Fresh apples and sweet raisins add natural sweetness to these scrumptious, healthy pumpkin muffins

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Ingredients

  • ½ cup almond flour
  • ½ cup rice flour
  • 1/3 cup sweet sorghum flour
  • 2 Tbsp. tapioca starch
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 1 tsp. GF ground cinnamon
  • ½ tsp. GF baking soda
  • ¼ tsp. sea salt
  • ½ tsp. GF ground nutmeg
  • 2 large eggs, whisked
  • 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 agave nectar
  • ¼ cup water
  • 1 Tbsp. lemon juice
  • Zest of one lemon

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    Instructions

  • Preheat oven to 350 F
  • In a large bowl mix together first 9 ingredients
  • In a separate bowl mix eggs, raisins, pumpkin puree, grated apple, agave, ¼ cup water, lemon juice and lemon zest
  • Pour wet mixture into the dry ingredients and stir until well 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. Transfer muffins to a rack to cool

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