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!
Recipe Details
The texture is absolutely perfect, as the pumpkin makes the muffins super moist. These gluten free pumpkin muffins 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!
Store in fridge or freezer to make them last longer.
Muffin Ingredients
- Cassava flour
- Baking powder
- Spices
- Brown coconut sugar
- Monkfruit
- Eggs
- Vanilla
- Coconut oil (melted)
- Pumpkin puree
- Mix-ins: chocolate chips, nuts, etc.
Substitutions:
To make these Gluten Free Pumpkin Muffins vegan, you can substitute flax eggs, all other ingredients are already vegan.
Gluten Free Pumpkin Muffins
Equipment
- 1 Muffin Pan
Ingredients
- 1 + 3/4 cups cassava flour
- 3 tbsp 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
- 1/2 cup mix-ins chocolate chips, nuts, etc.
Instructions
- Preheat oven to 375F, line muffin tray and set aside.
- 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.
- Gently fold in mix-ins.
- 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.
These look amazing.