Gluten Free Pumpkin Walnut Muffins
Description
These gluten free muffins are moist and fluffy with a crumbly walnut topping. The warm note of pumpkin spice combined with the toasty flavors of California walnuts makes these perfect for Fall baking while also packing a nutritious punch!
Ingredients
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1/2 cup canned pumpkin or pumpkin puree
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2 eggs
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1/3 cup coconut oil, melted and cooled
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1/3 cup pure maple syrup
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1/4 cup coconut sugar
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1 teaspoon vanilla extract
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1 cup oat flour
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1 teaspoon pumpkin pie spice
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup coarsely chopped California walnuts
Maple Oat Topping
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1/3 cup coarsely chopped California walnuts
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1/3 cup rolled oats
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2 tablespoons pure maple syrup
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1 tablespoon coconut sugar
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1 tablespoon coconut oil
PREPARATION
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Preheat oven to 350°F and line 10 muffin cups with paper liners.
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Whisk together pumpkin puree and eggs in a large bowl. Add coconut oil, maple syrup, coconut sugar and vanilla and mix well.
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Whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Add to bowl with wet ingredients and stir until just combined. Lightly stir in walnuts. Spoon equal amounts into prepared muffin cups.
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Stir together all topping ingredients in a small bowl and sprinkle evenly over batter.
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Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from muffin tin.
NUTRITION
- Calories: 290 cal
- Total Fat: 16 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 4.576 g
- Monounsaturated Fat: 1.996 g
- Cholesterol: 35 mg
- Sodium: 240 mg
- Carbohydrates: 23 g
- Dietary Fiber: 2 g
- Total Sugars: 9 g
- Protein: 5 g
- Vitamin D: 0 mcg
- Calcium: 90 mg
- Iron: 2 mg
- Potassium: 170 mg