Average Recipe
Prep Time
15 minutes
Cook Time
30 minutes
12 muffins

Serve these nutritious gluten-free pumpkin muffins as an after school snack for your children in autumn! I used Bob's Red Mill Hazelnut Meal in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You'll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding.


Dry Ingredients

2 cups hazelnut meal
½ cups coconut flour
1½ teaspoons baking powder
½ teaspoons baking soda
½ teaspoons sea salt
1 tablespoons cinnamon
1 teaspoons ground ginger
½ teaspoons ground nutmeg

Wet Ingredients

1 cups pumpkin purée
½ cups maple syrup
6 large eggs