Gluten Free Pumpkin Muffins
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These beautiful pumpkin muffins are light, soft, and just sweet enough.
They are gluten-free thanks to natural whole food flours, but you’d never know it by tasting them.
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INGREDIENTS
- Oat flour
- Almond flour
- Tapioca flour
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
- Pumpkin puree
- Flax meal
- Melted coconut oil
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INSTRUCTIONS
Preheat the oven to 375 degrees F.
Line a muffin tin with parchment liners.
1:
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In a medium bowl, whisk together the oat flour, almond flour, tapioca flour, baking soda, baking powder, salt, and pumpkin pie spice.
2:
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In another medium bowl, whisk together the pumpkin puree, flax meal, coconut oil, vanilla, and maple syrup.
3:
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Fold the wet ingredients into the dry ingredients. Fold in any extras like 1 cup chopped walnuts or pecans, or fresh/frozen cranberries.
4:
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