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Gluten-Free Pumpkin Muffins

by on September 25, 2012 in Breads, Gluten-Free, Muffins September 25, 2012 BreadsGluten-FreeMuffins
See post on Julia {The Roasted Root}’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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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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hjstep on 9.25.2012

I made a substitution and forgot an ingredient (oil) and they were still delicious!

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