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Gluten Free Pumpkin Muffins and Coffee
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Gluten Free Pumpkin Muffins

You can substitute 1 Tbs pumpkin pie spice blend for the cinnamon, ginger, cloves, nutmeg and allspice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 muffins
Author: Just As Good Gluten Free

Ingredients

  • ½ cup coconut oil melted
  • ¾ cup white granulated sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup 150 g gluten free flour blend
  • ¾ teaspoon guar or xanthan gum omit if in blend
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Optional Frosting

  • ½ cup powdered sugar
  • 1-2 Tbs heavy cream

Instructions

  • Preheat oven to 350 degrees F. Prepare 12 standard muffin tins with paper liners, or lightly grease your tin if you're not using a muffin liner.
  • In a medium bowl, combine coconut oil and sugar. Beat one egg in at a time. Add pumpkin puree.
  • In a small bowl, combine flour blend, guar gum, salt, baking soda and remaining spices.
  • Add flour mixture to pumpkin mixture and stir until well combined. Equally divide mixture between 12 muffin tins, approx. filling slightly over half way.
  • Bake for 18-20 minutes. Remove from oven and allow to cool.
  • Optional frosting: In a small bowl, combine powdered sugar and 1 Tbs heavy cream. Add more heavy cream to reach desired consistency. Place your frosting in a piping bag (or a sandwich baggie, squeezing the frosting to the corner and cutting the very tip of the corner of the baggie off ) and decorate the muffins.