Gluten Free Pumpkin Spice Muffins
You're going to love these easy and gluten free pumpkin spice muffins. It's a simple but free recipe that uses coconut flour and a gluten free baking blend to create moist pumpkin muffins from scratch. Refined sugar free and easy to make vegan and dairy free!
Servings: 12 muffins
Calories: 139kcal
Ingredients
- 3/4 cup unsweetened almond milk
- 1/2 cup coconut sugar
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1/4 cup maple syrup
- 1 egg flax egg if vegan
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose gluten free flour blend 1:1 ratio (Bob's Red Mill in blue or Robin Hood as one)
- 1/2 cup coconut flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
For the pumpkin yogurt frosting
- 1/2 cup plain greek yogurt Coconut cultured yogurt if dairy free/vegan
- 2 tablespoons maple syrup
- 1 tablespoon pumpkin
Instructions
- Preheat oven. to 350F
- In a large bowl whisk together the wet ingredients until smooth. Add in the dry ingredients and stir with a spatula.
- Line a muffin tin with silicone liners and scoop the batter into each liner. Press down gently with your fingers. The batter will resemble cookie dough, this is normal.
- Bake for 22-25 minutes and let sit in the muffin tin for 5-10 minutes.
Pumpkin Yogurt Frosting
- Stir together all the ingredients.
- Drizzle over the muffins once they're cool.
Nutrition
Serving: 1muffin | Calories: 139kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 248mg | Potassium: 132mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1713IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg