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!
Total Time
Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
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
Ingredients
- 1/2 cup canned pumpkin or pumpkin puree
- 2 eggs
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coarsely chopped California walnuts
Maple Oat Topping
- 1/3 cup coarsely chopped California walnuts
- 1/3 cup rolled oats
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil
Preparation
- Preheat oven to 350°F and line 10 muffin cups with paper liners.
- Whisk together pumpkin puree and eggs in a large bowl. Add coconut oil, maple syrup, coconut sugar and vanilla and mix well.
- 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.
- Stir together all topping ingredients in a small bowl and sprinkle evenly over batter.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from muffin tin.