ふわふわで軽いアーモンド粉パンプキンマフィンの作り方⎸グルテンフリーレシピ

ふわふわで軽いアーモンド粉パンプキンマフィンの作り方⎸グルテンフリーレシピ

I have cracked the code to make these 
gluten-free almond flour pumpkin muffins that are light and fluffy. And it only requires a 
simple ingredient I bet we all have on hand. So, I’ll show you how. To start off, we’re going to 
do the streusel topping for the muffins. I do this first because it uses melted butter and 
I think if it just sits for about 10 minutes while you make the batter, it clumps up and 
it makes it nice and droppable. For this, we’re going to do 2/3 of a cup of almond flour. 
Add that to the bowl. Four tablespoons of melted butter. A4 of a cup of chopped pecans. If you’re 
not a pecan fan, leave those out. 14 of a cup of packed brown sugar. A half a teaspoon of cinnamon. 
And then just mix that all together in the bowl. Like I said, at first it’ll be a little bit loose, 
but then as it sits, the butter re-solidifies and then you’ll be able to drop it onto your muffins 
as a streusel topping. So, I’m going to just move all this out of the way and we’ll start with our 
muffin batter. Pumpkin contains a lot of moisture. So, first of all, I recommend using Libby’s 
canned pumpkin. It’s a little thicker and is not as watery as other brands I’ve found. So, if 
you can grab this brand, I highly recommend it. For the recipe, you will need one cup of canned 
pumpkin. So, you’ll have some leftover. I have some other gluten-free recipes that also, funny 
enough, require one cup of canned pumpkin. So, you can use the other cup in those. I have some 
pumpkin cookies, pumpkin oatmeal pancakes. So, I’ll link to those below. You can check those 
out. So, even though Libby’s is a thicker canned pumpkin, I recommend doing this first before 
adding it to your pumpkin batter. So, we’re just going to put this on a plate. Then, you’re 
going to take some paper towels and we are just going to blot out some of that excess moisture. 
You can see on the paper towel as I press down, all the water from the pumpkin gets soaked up on 
top. We’re not going to go crazy with it. We’re not going to be here all day doing it, but I go 
through about four or five rounds of paper towels just to kind of soak up that extra moisture. 
Almond flour on its own has a lot of moisture in it cuz it’s just ground nuts. So, it has a lot 
of that oil in it. That’s why you have a tendency maybe to get those dense flat muffins because 
it’s just all that liquid is weighing it down. So, we want to do something to combat that. So you 
can see as I’m doing this that less moisture is being absorbed into the paper towels. So 
then I think we are good. For the muffins, you’ll need a large bowl. Everything’s coming 
together in this bowl. So just scrape your pumpkin into the bowl. A half a cup of packed brown sugar. 
Now for this, you’re probably going to ask me, can I use different sugars? Yes, you can use 
a different sugar if it’s in granulated form. So like coconut sugar works, date sugar 
works. You could even reduce it slightly, but I wouldn’t say anything less than a 1/3 of 
a cup just because then your muffins might have a tendency to get dry. A 1/4 of a cup of oil, 
any oil you prefer. Almond flour already has a lot of oil, so we don’t have to add extra to the 
muffins. And then just three large eggs. [Music] Just whisk all that together. Now we’re ready 
to add the dry ingredients. Let’s talk about measuring almond flour. It can be wildly different 
depending on how you measure it. So, if you just like compress this in and pack it down, it could 
be up to 20 30 g more almond flour than you need for the recipe. Some people like to spoon it into 
the cup so it’ll be looser so you would have a lot less. The technique I use is I kind of just mix it 
up in the bag, move it around, and then scoop it up and level it with a knife. Now, when you go to 
the printable recipe, I always include the grams with it. So, if you like to cook the grams, which 
I kind of recommend with almond flour, I include that in the recipe link. So, you need 2 and 1/4 
cups of almond flour. You ready for the secret ingredient? Cornstarch. We all have cornstarch, 
right? If you’re not a cornstarch fan or you can’t use it for dietary needs, tapioca starch works 
in the same way. And why we’re adding this to the recipe is to soak up that moisture, soak up 
the oil from the almond flour to make that light texture. I will just add a couple tablespoons of 
cornstarch or tapioca starch to the recipe. I do this with a lot of my almond flour baking recipes. 
I’ve noticed a huge difference with it. 2 teaspoon of baking powder. 2 teaspoon of pumpkin pie spice. 
If you don’t have pumpkin pie spice on hand on the printable recipe, I also include a substitution 
for that, which is just cinnamon and nutmeg and ginger. and then a/4 of a teaspoon of salt. And 
then that is it for your batter. This recipe makes 12 muffins. To divide muffins, I like using a 
large cookie scoop. You need about a heaping large cookie scoop full. And you’re going to fill 
the cups about 3/4 full. Once the batter is all divided up, then it’s time to put the streusel 
topping. So this is what I mean after it sits. So, how it was before, how it was like loose and you 
can stir it now after it sat. I guess this is what I meant by droppable. And then just sprinkle these 
over the top. And as I sprinkle them over the top, I kind of just flatten down the muffins, too. 
Bake these in a 350 oven for about 26 to 30 minutes. You’re really going to have to check 
to make sure that it’s cooked through. I like to use a toothpick and kind of move it around 
through the streusel to make sure the almond flour batter underneath is baked and not wet. 
I also rotate the pan halfway through baking. This is the perfect fall treat to make right now. 
You can bake them, cool them completely, wrap and freeze for a grab-and-go breakfast idea. I have 
a ton more almond flour recipes on my website. Make sure you check out the recipe links below for 
more ideas and I will see you in the next video. [Music]

Finally, almond flour muffins that aren’t dense or flat! These gluten-free pumpkin muffins are light, fluffy, and topped with an irresistible streusel crumble. Perfect for fall, meal prep, or a cozy grab-and-go breakfast.

⭐️GET THE FULL RECIPE⭐️
Find measurements, tips, and printable instructions at https://www.mamagourmand.com/almond-flour-pumpkin-muffins/
 
❤️WHY YOU’LL LOVE THIS RECIPE❤️
❋ Light and fluffy texture (not dense or gummy like typical almond flour bakes)
❋ Perfectly spiced with classic pumpkin pie flavors
❋ Naturally gluten-free
❋ Sweet, nutty streusel topping for bakery-style muffins at home
❋ Great for breakfast, snacks, or meal prep—stays fresh for days
❋ Kid-approved & picky-eater friendly—even non-GF folks will love them!
❋ No weird ingredients—just pantry staples
 
👩‍🍳ADDITIONAL RECIPES👩‍🍳
Almond Flour Pumpkin Bread: https://www.mamagourmand.com/almond-flour-pumpkin-bread/
Almond Flour Scones: https://www.mamagourmand.com/almond-flour-scones/
Almond Flour Apple Cake: https://www.mamagourmand.com/almond-flour-apple-cake/
Pumpkin Cookies: https://www.mamagourmand.com/gluten-free-pumpkin-cookies/
Pumpkin Oatmeal Pancakes: https://www.mamagourmand.com/pumpkin-oatmeal-pancakes/
 
🛒WHAT YOU’LL NEED🛒
blanched almond flour
https://amzn.to/42Y3tod
large trigger scoop
https://amzn.to/480HnWr
favorite muffin pan
https://amzn.to/4gKW0iI

CHAPTERS:
0:00 What makes these almond flour muffins so fluffy
0:21 Making the Streusel Topping
1:09 Mixing the Perfect Batter
1:14 Canned pumpkin recommendation
1:56 pumpkin moisture hack
3:12 Sugar recommendations
3:40 Tips for measuring almond flour
4:32 Secret ingredient
6:03 Baking tips for best results
6:24 Storage tips

🙌Subscribe to @Mamagourmand for more gluten-free recipes that actually work—even non-GF eaters will love them!🙌

✉️ Sign up for weekly emails (never miss a recipe!): https://dry-breeze-5286.kit.com/5e2559e142✉️

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