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
Preheat the oven to 375 degrees F. Line a muffin tin with parchment liners.
In a medium bowl, whisk together the oat flour, almond flour, tapioca flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In another medium bowl, whisk together the pumpkin puree, flax meal, coconut oil, vanilla, and maple syrup.
Fold the wet ingredients into the dry ingredients. Fold in any extras like 1 cup chopped walnuts or pecans, or fresh/frozen cranberries.
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.
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