These fragrant, moist pumpkin muffins are perfect for cooler autumn mornings. Amazingly, they are gluten-free, sweetened only with fruit, and they don’t have a single drop of sugar or oil.
Prep: 10 mins
Cook: 28 mins
Yield: makes 8 muffins
1. Preheat your oven to 350 degrees F. Line a muffin pan with parchment paper liners or use a silicone muffin pan.
2. In a large mixing bowl, stir together all the ingredients until just combined.
3. Divide the batter evenly into 8 muffin cups and bake about 20-28 minutes, or until the tops are golden and feel just about firm to the touch. Remove the muffins from the oven, and place on a cooling rack.
4. Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week.
