Grain-free Pumpkin Muffins

I love these pumpkin muffins and always made them after Thanksgiving when I had leftover pumpkin puree from making pie. And while I could easily make them gluten-free by substituting gluten-free flour I do try to limit grains as well as processed sugar, so I came up with this grain-free version.

Grain-free Pumpkin Muffins

Joan Donogh

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 8 -12 muffins

Ingredients

  

• 240 grams almond flour
• 128 grams tapioca flour
• 1 tablespoon collagen peptides
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 2 teaspoons cocoa
• 3 eggs room temperature
• 1 cup pumpkin puree fresh or canned
• 1/4 cup coconut oil melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 1/2 cup coarsely chopped walnuts

Instructions

 

• Preheat oven to 350 degrees F.
• In a large bowl combine almond and tapioca flours, collagen peptides, baking soda, salt, spices and cocoa. Whisk to combine.
• In another bowl, whisk eggs. Stir in pumpkin, coconut oil and maple syrup. Whisk to combine. Stir in vanilla.
• Add egg mixture to flour mixture and stir to combine. Stir in walnuts.
• Spoon into greased or paper lined muffin tins.
• Bake in preheated oven for 30 to 35 minutes.