GLUTEN FREE PUMPKIN SPICE MUFFINS RECIPES

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GLUTEN-FREE PUMPKIN SPICE MUFFINS RECIPE | RECIPE ...



Gluten-Free Pumpkin Spice Muffins Recipe | Recipe ... image

These Pumpkin Spice Muffins are gluten-free + dairy-free thanks to an almond butter-based batter.

Provided by Tommy DiDario

Number Of Ingredients 11

Coconut oil cooking spray (optional)
1 cup creamy almond butter
½ cup canned pumpkin puree
2 large eggs
? cup maple syrup
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon vanilla extract
1 tablespoon pumpkin spice
1 dash ground cinnamon (optional)
? cup dark chocolate chips

Steps:

  • Preheat oven to 350°F
  • Spray a 12-cup standard muffin pan with coconut oil or line with paper liners
  • Combine all remaining ingredients, aside from the chocolate chips, in a large bowl and mix until a smooth batter forms
  • Gently mix in the chocolate chips
  • Divide batter evenly into the 12 muffin cups and bake until a fork inserted in the center comes out clean, 15 to 20 minutes
  • Let cool for 15 minutes

GLUTEN FREE PUMPKIN MUFFINS



Gluten Free Pumpkin Muffins image

Tender, sweet gluten free pumpkin muffins that are simple to make and use minimal ingredients. You're going to love the fall spices in this pumpkin muffin recipe.

Provided by Chrystal

Total Time 53 minutes

Prep Time 10 minutes

Cook Time 28 minutes

Yield 12

Number Of Ingredients 12

1 3/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill 1-to-1 or my Gluten Free Flour)
3/4 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
2 eggs
1 1/2 cups pumpkin puree (not pie filling)
1/2 cup oil (coconut, avocado, and canola oil all work great)
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
  • Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
  • Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
  • Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
  • Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.Cool completely before serving. Store in an airtight container at room temperature for up to four days.

Nutrition Facts : Calories 223 calories, CarbohydrateContent 31 grams carbohydrates, CholesterolContent 31 milligrams cholesterol, FatContent 10 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 209 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat

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