Free from: gluten, dairy, grains and refined sugar
With fall quickly approaching, I’ve been seeing an increase in pumpkin muffin mixes but most have ingredients I can’t eat, or just too much sugar for my liking. So I made my own gluten free pumpkin muffins recipe and had to share!
The texture is absolutely perfect, as the pumpkin makes the muffins super moist. They are dairy free, grain free and refined-sugar free as well!
You can add in any mix-ins of your choosing. I made some with chocolate chips and others with nuts, you could also keep them plain.
For the flour, I used Otto’s Cassava. Use code “livwell” for 10% online!
Makes one dozen gluten free pumpkin muffins:
- 1 3/4 cups cassava flour
- 3 tsps baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin spice mix (cinnamon, cloves + nutmeg)
- 1/2 cup brown coconut sugar
- 1 cup monkfruit
- 2 eggs
- 1 tsp vanilla
- 1/2 cup coconut oil (melted)
- 15 oz pumpkin puree
- Optional: 1/2 cup mix-ins (chocolate chips, nuts, etc.)
Preheat oven to 375F. In a large bowl, combine all ingredients by adding one at a time and whisking in between. Whisk until fully mixed, it should form a thick batter. If you want mix-ins, fold those in gently at the end.
Line a muffin pan with liners or spray well with oil if you don’t have liners. Use a large spoon to scoop the batter into the pan. You should fill each to the top and gently smooth the top out with the back of the spoon. Bake for about 25 minutes until a fork comes out clean. Let cool for 5 minutes, then transfer to a cooling rack. Once completely cool, store in an airtight container. Keep in fridge or freezer if you want them to last longer. Enjoy!