Pumpkin Muffins – Gluten Free
For breakfast or a snack, this fall recipe is one of my family's favorites. Moist & delicious!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
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
-
Preheat oven to 350F/180F and prepare muffin tray(s) with cup liners
-
In a large bowl, beat softened butter and sugar until creamy
-
Add pumpkin, vanilla and eggs, and mix until well combined
-
Add flours, cinnamon, pumpkin pie spice, baking soda, baking powder, salt and milk and mix batter thoroughly until smooth with no clumps.
-
Fill each liner ½ full of batter to each lined muffin cup.
Recipe Notes
