Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins are the perfect fall treat. They are also dairy free, refined sugar free, and grain free.
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.