Gluten-Free Pumpkin Muffin Recipe
It’s officially pumpkin spice season!  We kicked it off this weekend with this recipe from Sharon, the brains and baker behind Connecticut-based www.whattheforkblog.com. We didn’t have coconut sugar in the house, so we replaced it with maple syrup. And we also sprinkled mini chocolate chips on top, just because. Sharon is an amazing GF baker and her photography is incredible. Be sure to follow her on Facebook and Instagram!Â
Gluten-Free Pumpkin Muffin Recipe
Ingredients
- 1 3/4 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum
- 1 cup Coconut Palm Sugar
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 2 Eggs
- 1/4 cup Vegetable Oil (or your oil of choice)
- 1 cup canned pumpkin
- 1/4 cup milk (non-dairy works too)
- 1 teaspoon pure vanilla extract
- 1 cup Raisins (optional)
- Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
- In a medium bowl, whisk together the eggs, oil, pumpkin puree, milk, and vanilla extract and set aside.
- In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.
