I found this amazing pumpkin muffin recipe on lovelylittlekitchen.com and I adapted it to be gluten free and GEEZ are they amazingly moist and delicious! Per my 4-year-old son's request we also added chocolate chips, but who am I to deny such a request? These muffins are moist, delicate, not too sweet and satisfy that Fall-everything-pumpkin cravings during this time of year. This would be perfect to bring to Thanksgiving!
As far as the flour goes, I substituted Trader Joe's Gluten-Free Flour for the regular flour that the recipe called for. This GF flour has been one of my favorite finds for GF baking! It is a simple swap and its not grainy or dry. My goodies are still moist and delicious! This is also an easy baking process to let the kids help with as well!
- 1 3/4 cups all purpose flour (OR Trader Joe's GF All Purpose Flour)
- 1 cup organic sugar
- 1/2 cup organic brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract.
- *optional* chocolate chips
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Share with family and friends (or not...) and enjoy the yummy pumpkin goodness!