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Gluten-Free pumpkin Muffins

Gluten-Free Pumpkin Muffins

Jennifer Marcks / Gluten-Free MARCKS The Spot
Course Breakfast, Dessert, Snack

Ingredients
  

  • 1 cup pumpkin (canned or fresh mashed)
  • ½ cup applesauce (all natural, no sugar added)
  • 2 eggs (or 2T ground flaxseed plus 6T water)
  • 3 T pure maple syrup
  • 1 t. vanilla
  • ¾ cup Organic Rice Milk (or milk of choice)
  • ¾ cup Organic Brown Rice Flour
  • ½ cup Millet Flour
  • ½ t. guar gum
  • 1 t. baking soda
  • Pinch of sea salt
  • 1 T ground flax seed
  • 2 t. cinnamon
  • ½ t. nutmeg
  • ¼ t. ginger
  • ¼ t. cloves (optional)

Add-ins: chocolate chips, raisins, dried cranberries

    Instructions
     

    • Preheat oven to 350º.
    • Add all the dry ingredients in one bowl. Stir to combine well.
    • Add the pumpkin, applesauce, eggs, maple syrup and vanilla in another bowl. Whisk together.
    • Add the dry ingredients to the wet, a little at a time. Mix well, adding in the milk until all is blended and incorporated. Do not over mix.
    • Fold in chocolate chips or other add-ins – or simply bake the muffin plain
    • Oil or line muffin tins with baking cups. Coconut oil or Earth Balance butter work well. Scoop batter into muffin tins, filling to the rim of each cup.
    • Bake in preheated oven according to size: *small mini-muffin pans: about 20 minutes, *Regular muffin tins: 25-30 minutes
    • Knife should come out clean when completely baked. *They will dry out if over baked.
    • Makes one dozen muffins or about 24 mini muffins.
    • Let cool on a rack. Freeze or enjoy right away.

    Notes

    It is best to freeze whatever you don’t eat the day you bake these muffins.
    To Freeze: Place muffins on a baking rack in the freezer for 1-2 hours. Take out of freezer and place in a container or freezer bag. Replace in the freezer until ready to eat.
    If not frozen, after a couple of days, they may dry out and start to crumble.
    Keyword dairyfree, gluten-free, pumpkin muffins