I Can’t Let You Go Pumpkin!

For anyone who can’t quite give up those fall flavors just yet, this is a new pumpkin recipe I recently stumbled upon.  These muffins are low in sugar and gluten-free, so those who are cleaning up their diet in the new year *hand held up* this is a good option!

original recipe here.  I only added 1/4 cup of maple syrup and added pecans and dried cranberries since that is what I had on hand.  Also, I dipped the tops in cinnamon sugar because they needed to be a little sweeter for me.  Or a jelly would probably work too.

Gluten Free Pumpkin Muffins.

  • 1/2 cup of pumpkin (I used canned)
  • 1/4 cup of maple syrup
  • 2 eggs
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon of ginger
  • 2 cups of almond flour
  • 1/2 cup of pecans and dried cranberries

  1. Preheat oven to 350 degrees F.
  2. Combine all of the dry ingredients in a bowl, mix well.  Then add the wet ingredients and stir until blended.
  3. Bake for 20 minutes if you did in muffin form.  If you chose a loaf pan, it will probably take 45 minutes – 1 hour.



These come together quite quickly.  They are very moist and super dense, but a good dense if that makes any sense.  A good grab and go breakfast that is filling enough to get ya right to lunch!

Happy Tuesday!

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