Pumpkin Spice Muffins - Gluten-Free & Dairy-Free |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum. Ingredients:
2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum) |
3/4 cup coconut flour |
1 (15 ounce) can unseasoned pumpkin puree |
1 teaspoon salt |
1 cup vegetable oil |
2 teaspoons baking soda |
1 cup brown sugar or 1 cup sucanat |
1/2 cup maple syrup |
1/2 cup water or 1/2 cup milk |
2 tablespoons pumpkin pie spice |
4 eggs |
Directions:
1. Preheat oven to 350°F
2. Mix all dry ingredients in a large bowl.
3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
4. Whisk all ingredients until combined and smooth.
5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
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