Gluten Free Pumpkin Pie Muffins

Dr. Ingrid Maes Recipes Leave a Comment


Ingredients:

1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup raw honey
2 large eggs
1 15oz can organic pumpkin

In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.  Puree oil, honey, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Place paper liners in muffin tins. Scoop batter into paper liners. Bake at 350° for 35-minutes. Let stand and cool.

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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