Description
These gluten free and dairy free pumpkin muffins are warmly spiced and perfect for a fall breakfast treat or afternoon snack. Ready in about 45 minutes, they’re made with a gluten free flour blend to streamline prep and are topped with sugar to create a crunchy, crackly muffin top.
Ingredients
- 250 grams 1:1 gluten-free baking flour mix (I like this one)
- 100 grams granulated sugar, plus extra for sprinkling
- 75 grams brown sugar
- 3 teaspoons baking powder
- 2 1/2 teaspoons pumpkin pie spice
- heaped 1/2 teaspoon fine sea salt
- 330 grams pumpkin puree
- 50 grams melted vegan butter or melted coconut oil
- 1 teaspoon vanilla
- 2 large eggs
Instructions
Preheat your oven to 350 degrees. Line a standard muffin pan with a 12 muffin capacity with liners.
In a large bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice, and salt. In a separate medium bowl, whisk together the pumpkin puree, melted butter, vanilla, and eggs until smooth. Add the wet ingredients to the dry. Using a spoon or spatula, mix until you have a thick batter without any streaks of flour remaining.
Fill the liners all the way to the top with the batter. You should have enough batter to completely fill all 12. If you want, you can sprinkle some granulated sugar onto the top of each muffin.
Bake the muffins for 26-28 minutes or until a tester inserted into the middle comes out clean. Allow the muffins to cool for at least 20 minutes before eating them.
Notes
- If you don’t have pumpkin pie spice, you can use 1 1/2 teaspoons of ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp ground cloves or nutmeg instead.
- These muffins store best kept on a plate or platter on your counter covered with a kitchen towel. Make sure to enjoy them within a couple of days.
- Prep Time: 15 minutes
- Cook Time: 26-28 minutes
- Category: Dessert