Pumpkin Muffins – Gluten Free

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Pumpkin Muffins – Gluten Free

For breakfast or a snack, this fall recipe is one of my family's favorites. Moist & delicious!

Course Breakfast
Cuisine American
Keyword Gluten free, Muffin, Organic, Pumpkin
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
Author Meg Kibler

Ingredients

  • 1 cup grass-fed butter or butter alternative
  • 3/4 cup brown sugar or coconut sugar
  • 1 cup canned organic pureed pumpkin not pumpkin pie filling
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 1/4 cups oat flour or blend oats in a blender to make your own
  • 1 cup gluten free flour
  • 1/2 tsp xanthan gum can omit if using a gluten free flour that contains xanthan gum already
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup plant-based milk oat, almond, coconut etc.
  • Orange sugar or orange sprinkles for decorative topping if desired

Instructions

  1. Preheat oven to 350F/180F and prepare muffin tray(s) with cup liners
  2. In a large bowl, beat softened butter and sugar until creamy
  3. Add pumpkin, vanilla and eggs, and mix until well combined
  4. Add flours, cinnamon, pumpkin pie spice, baking soda, baking powder, salt and milk and mix batter thoroughly until smooth with no clumps.
  5. Fill each liner ½ full of batter to each lined muffin cup.

Recipe Notes