If you’re one of the 2.7 million Americans who avoids gluten in their diet, don’t worry: That doesn’t mean you can’t have fall-favorite foods like pumpkin muffins. You just have to find the right recipe. This one contains a simple ingredient list, and the muffins can be whipped up and thrown in the oven in five minutes flat.
These gluten-free pumpkin muffins are made with a base of oats and almond flour—both of which are heart-healthy, versatile ingredients in baking. Meanwhile, the pumpkin puree and almond milk make the muffins moist, and the natural sweetness comes from honey, not sugar. Top it all off with mini chocolate chips—because duh, chocolate—and you’re looking at a tasty fall snack that’s under 150 calories. (Want more where that came from? Try these 8 fall snack recipes from fit bloggers, and don’t forget about these healthy hacks for your pumpkin spice latte.)
Gluten-Free Pumpkin Muffins
Makes: 12 muffins
- 1 cup pure pumpkin
- 1 ½ cup dry oats*
- ½ cup almond flour*
- ½ cup honey
- ½ cup almond milk (or milk of choice)
- ¼ cup mini chocolate chips*
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- Preheat your oven to 350 degrees. Line a 12-cup muffin tin with muffin cups.
- Place the oats in a food processor and pulse until mostly ground. Add in the pure pumpkin, almond flour, honey, salt, cinnamon, and almond milk. Pulse until mostly smooth.
- Add in the mini chocolate chips and baking powder. Pulse for 10 seconds.
- Spoon the batter evenly into the muffin cups. Bake for 17-20 minutes, or until a toothpick comes out of the center of the muffins clean. Allow to slightly cool before enjoying.
*If you have Celiac disease or any gluten sensitivities, make sure that your oats, chocolate chips, and almond flour are certified gluten-free.
Nutrition facts per muffin: 147 calories, 5g fat, 1g saturated fat, 25g carbs, 2.4g fiber, 15g sugar, 3g protein
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