Grain Free Pumpkin Muffin Recipe

Name: Grain Free Pumpkin Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Amaranth Flour; ⅓ cups Buckwheat Groats Flour; ⅓ cups Arrowroot Starch; 2 Tablespoons Flax Meal; 3/4 teaspoons Baking Soda; 1 teaspoon Cardamom; 2 whole Eggs; 1 can Pumpkin, 15 Oz Can; 1 Tablespoon Coconut Oil; ⅓ cups Xylitol Or Sugar

Servings: persons

⅓ cups Amaranth Flour
⅓ cups Buckwheat Groats Flour
⅓ cups Arrowroot Starch
2 Tablespoons Flax Meal
3/4 teaspoons Baking Soda
1 teaspoon Cardamom
2 whole Eggs
1 can Pumpkin, 15 Oz Can
1 Tablespoon Coconut Oil
⅓ cups Xylitol Or Sugar

1
Pre-heat oven to 350 degrees F.
2
Place all dry ingredients into a bowl and whisk together (flour through cardamom on the above list).
3
In another, large bowl add in your wet ingredients and sugar.
4
Stir together.
5
Add in the dry ingredients and mix till combined.
6
Scoop batter into muffin liners and bake for about 20-25 minutes.
7
Ours bake for about 21-22 minutes.
8
This makes about 6-8 muffins depending on size of scoop and muffin pan.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cups Amaranth Flour, ⅓ cups Buckwheat Groats Flour, ⅓ cups Arrowroot Starch, 2 Tablespoons Flax Meal, and more.

Yes, Grain Free Pumpkin Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grain Free Pumpkin Muffin

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