Pumpkin Muffins

YIELDS: 24 mini-muffins

TIME: 1 hour

TAGS:

  • Dairy Free
  • Soy Free

Ingredients

  • 1 ¾  cup Gluten Free Flour
  • ¼ cup GF coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1 teaspoon GF baking powder
  • 1 teaspoon cinnamon
  • 1/8  teaspoon nutmeg
  • pinch of ground ginger 
  • ½ teaspoon salt
  • ½ cup butter (use Earth Balance for dairy free)
  • 1 1/3 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk  (use almond, soy or coconut milk for dairy free)
  • ½ cup chopped nuts or raisins (optional)

Preparation

  1. Preheat the oven to 350 degrees F.  
  2. Generously grease 24 mini-muffin cups or 12 regular sized muffin tins.  
  3. In a large bowl, whisk together the Gluten Free Flour, Coconut Flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency. 
  4. In a separate bowl using an electric mixer cream the butter until white. 
  5. Add the sugar and beat until fluffy, about 5 minutes.
  6. Add the eggs, one at a time.
  7. Stir in the pumpkin puree.
  8. Stir in the dry ingredients in two parts, alternating with the milk.
  9. Add optional chopped nuts or raisins.
  10. Spoon the batter into the prepared muffin cups.  Give the muffin tin a good tap or two on the counter to settle the mix. 
  11. Bake at 350 degrees F for 15 -18 minutes.
  12. Let cool and drizzle with Cream Cheese Frosting

This recipe shared on Gluten Free Wednesdays on Gluten Free Homemaker.com.