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hjstep on 9.25.2012
I made a substitution and forgot an ingredient (oil) and they were still delicious!
Gluten-Free Pumpkin Muffins
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Description
Warm, spicy and comforting pumpkin muffins made gluten-free! Perfect for kicking off fall baking!
Ingredients
- 1 cup Gluten-free All-purpose Flour
- ½ cups Coconut Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- 1 Tablespoon Cinnamon
- 1-½ teaspoon Ground Ginger
- ½ teaspoons Ground Cloves
- 1-⅓ cup Brown Sugar, Tightly Packed
- 1 cup Pumpkin Puree
- 2 whole Eggs
- ⅓ cups Grapeseed Oil
- 1 Tablespoon Vanilla Extract
- ⅓ cups Milk
- ½ teaspoons Lemon Juice
- 1 Tablespoon Confectioners Sugar (optional)
Preparation
Preheat the oven to 350ºF.
Add all dry ingredients (including spices and brown sugar) together in a bowl. Whisk together to combine.
In a separate bowl, add all wet ingredients and whisk/stir until combined. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until the batter is smooth and there are no clumps.
Line a muffin tray with muffin liners or spray the tray with oil. Pour batter into the muffin holes and fill about ¾ full. Bake for 22 minutes.
Optional: Sprinkle confectioner’s sugar on a plate and dab the tops of the muffins in the sugar.
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