Healthy and Easy Gluten Free Pumpkin Muffins
This gluten-free recipe makes the most delicious pumpkin muffins - full of that pumpkin flavor and the best texture, this recipe is one that you will make on repeat all fall long!
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Ingredients
- 1 3/4 cups gluten-free flour I like 1to1 Arrowhead Mills, Oat Flour, or my AP GF Flour Blend
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 nutmeg
- 1/2 cup maple syrup
- 1/2 cup coconut sugar or brown sugar
- 2 eggs
- 8 tbsp melted butter or avocado oil
- 1 can pumpkin purée
- 1/4 cup whole milk yogurt or sour cream
- 1 tsp vanilla
Crumble
- 1/2 cup gluten-free flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 cup salted butter, softened
Instructions
- Preheat oven to 375 degrees and spray or line your muffin pan with parchment paper muffin liners.
- In a medium bowl, combine flour, guar gum, soda, baking powder and spices. Whisk together and set aside.
- In a stand mixer or a large mixing bowl, combine maple syrup, sugar, pumpkin, eggs, oil, milk and vanilla. You can use a paddle attachment or a whisk attachment to combine the ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined and the batter is smooth.
- Use a muffin scoop or measuring cup to pour the pumpkin mixture in the lined muffin tins.
- If you wanted to add a crumble to your muffins - now is the time to sprinkle the crumble on top of the muffins! To make the crumble, combine all the ingredients in a mixing bowl and mix with your fingers or a fork until combined.
- Pop into the oven for 15-17 minutes. Let the muffins cool in the muffin tin for 5 minutes, then transfer them to a wire rack.
- Slather with butter and ENJOY!
Servings: 15 muffins