I love pumpkin spice and I cannot lie.
If you want a novel about the history of pumpkin muffins or a quirky story about how these came be- this isn’t it.
I wanted pumpkin spice muffins, I made the recipe, and they are delicious. Also, kid friendly, and of course gluten free. Enjoy!
All the ingredients out and ready, except eggs- those are last minute.
Pumpkin Spice Muffins
1 cup gluten free flour*
3/4 cup oat flour**
1/2 cup Truvia
1/2 cup coconut sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking binder***
1 TBS. pumpkin spice
3 eggs
1 can pumpkin puree
1/2 cup melted coconut oil
1 tsp. vanilla
Preheat the oven to 375. Prepare muffin pan with liners.
Mix together in a medium bowl, all the dry ingredients:
Flours, truvia, coconut sugar, baking soda, salt and baking binder.
Then in a large bowl (or Kitchen Aid) mix wet ingredients together:
Eggs, pumpkin, coconut oil, and vanilla
Slowly add in dry ingredient mixture. Turn on electric mixer on medium for 1 minute or until combined.
Use a 1/4 measuring cup or an ice cream scoop to divide into muffin liners.
Bake at 375 degrees for 20 minutes.
Allow to cool on a rack for 10 minutes before removing from the pan.
Pro tip: add a little whipped cream on top and it’s a healthywish cupcake!
*Bob’s Red Mill is my favorite gluten free flour
**Oat flour is SUPER easy to make in your blender
***I use Pamela’s Gum free baking binder
