Spiced Pumpkin Muffins

Spiced Pumpkin Muffins 2

It’s time for another pumpkin recipe! This beautiful fall weather is inspiring me to get creative and bake warm and yummy food. These muffins. Oh these muffins. I think you will want to make these. Like right now. As these were baking, my house was filled with delicious smells of warm spices. So comforting. These pumpkin muffins have fiber and beta-carotene, but aside from being healthy, they taste divine! These muffins are tender, moist, and spiced just right. These would be delicious with a cup of afternoon tea. I think these might be my new favorite! I’m savoring each bite. Swoon…

Spiced Pumpkin Muffins

Spiced Pumpkin Muffins 3

2 cups gluten-free flour

1/2 cup coconut sugar

1 teaspoon guar gum

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon ceylon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

good pinch of ground cloves

3/4 cup coconut milk

1 teaspoon apple cider vinegar

1 cup pure pumpkin

1/4 cup coconut oil (or applesauce)

2 tablespoon maple syrup

1 teaspoon pure vanilla extract

pepitas (pumpkin seeds)

Preheat oven to 350F. Line muffin pan with 12 paper liners. Combine gluten-free flour, sugar, guar gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl, gently whisking to sift ingredients. In another large mixing bowl, add coconut milk and apple cider vinegar, stir and allow to rest for 2 minutes. Next, add the coconut oil, maple syrup, vanilla extract, and pumpkin to the coconut milk mixture. Whisk together until well combined. Add the dry ingredient mixture to the bowl and gently stir just until combined. Distribute batter evenly among muffin cups. Sprinkle the tops of the muffins with pepitas (pumpkin seeds). Bake for 30 minutes, or until a toothpick in the center comes out clean.

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