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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!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
Author Meg Kibler
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1
cup
grass-fed butter
or butter alternative
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3/4
cup
brown sugar
or coconut sugar
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1
cup
canned organic pureed pumpkin
not pumpkin pie filling
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2
tsp
vanilla extract
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2
eggs
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1 1/4
cups
oat flour
or blend oats in a blender to make your own
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1
cup
gluten free flour
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1/2
tsp
xanthan gum
can omit if using a gluten free flour that contains xanthan gum already
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1
tsp
cinnamon
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1
tsp
pumpkin pie spice
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3/4
tsp
baking soda
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3/4
tsp
baking powder
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1/2
tsp
salt
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1/4
cup
plant-based milk
oat, almond, coconut etc.
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Orange sugar or orange sprinkles for decorative topping if desired
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Preheat oven to 350F/180F and prepare muffin tray(s) with cup liners
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In a large bowl, beat softened butter and sugar until creamy
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Add pumpkin, vanilla and eggs, and mix until well combined
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Add flours, cinnamon, pumpkin pie spice, baking soda, baking powder, salt and milk and mix batter thoroughly until smooth with no clumps.
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Fill each liner ½ full of batter to each lined muffin cup.