Description
Indulge in the delightful flavors of these moist and tender gluten free pumpkin muffins, perfect for a healthy-ish snack or breakfast.
Ingredients
– 1 cup gluten-free flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 2 tablespoons melted coconut oil
Instructions
1. – Preheat the oven to 375°F and grease a 12-cup muffin tin.
2. – In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, combine the pumpkin puree, brown sugar, eggs, almond milk, and melted coconut oil. Mix until well combined.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a crunchier topping, sprinkle the muffins with a little extra brown sugar before baking. You can also add chopped pecans or walnuts to the batter for extra texture and flavor.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American