GLUTEN FREE PUMPKIN MUFFINS

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. They are also dairy-free, egg-free, and vegan.

WHAT’S IN GLUTEN FREE PUMPKIN MUFFINS?

– 1 cup oat flour – 1/2 cup almond flour – 1/2 cup tapioca flour – 1/2 teaspoon baking soda – 2 teaspoons baking powder – 1/4 teaspoon salt

INSTRUCTIONS

Preheat the oven to 375 degrees F. Line a muffin tin with parchment liners.

1:

In a medium bowl, whisk together the oat flour, almond flour, tapioca flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

2:

 In another medium bowl, whisk together the pumpkin puree, flax meal, coconut oil, vanilla, and maple syrup.

3:

Fold the wet ingredients into the dry ingredients. Fold in any extras like 1 cup chopped walnuts or pecans, or fresh/frozen cranberries.

4:

Use an ice cream scoop to fill a muffin tin lined with parchment cupcake liners. Sprinkle with pepitas. Bake for 15 minutes, or until a tester comes out clean.

5:

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