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–+ servings
A pumpkin pie muffin on a festive background.

Pumpkin Muffins Recipe

Kimberly Snyder
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Servings 12 muffins

Ingredients
  

  • 2 cups Gluten-Free Flour Mixture
  • 2 tbsp Pumpkin Pie Spice
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Guar Gum
  • ½ cup Coconut Sugar
  • ¼ tsp Sea Salt
  • ¼ cup Coconut Oil (Melted)
  • ¼ cup Coconut Nectar
  • 1 cup Pumpkin Puree (Canned pumpkin puree is fine)
  • ¾ cup Almond Milk

Instructions
 

  • Preheat the oven to 350°F. Line a muffin tin with 12 paper baking cups.
  • In a large bowl, whisk together the dry ingredients— the flour mix, pumpkin pie spice, baking powder, baking soda, guar gum, coconut sugar, and sea salt. Make a well in the middle.
  • Add the coconut oil and coconut nectar to the well in the bowl, and stir to combine. Add the pumpkin puree and almond milk, and stir until the liquid is absorbed and the batter is smooth.
  • Spoon the pumpkin muffin batter evenly into the paper cups, filling each about three-fourths full.
  • Bake the muffins for 16 to 18 minutes, until they are a light golden brown and the tops bounce back when lightly touched with a finger. Let sit for at least 10 minutes on a rack before serving.
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