Gluten-Free Pumpkin Muffins
Happy fall, y’all! 🍂 I’m in full-fall mode over here in Austin (even though the weather says otherwise) which means the pumpkin recipes are back!
I finally went to William Sonoma and bought myself a muffin tin! So to celebrate, I decided to make pumpkin muffins in honor of my favorite season.
These muffins are made with cassava flour and lemme tell you…they’re UNREAL. Dense and moist yet light and fluffy all at the same time. It’s literally (subtle) fall in your mouth. Cassava flour can be found at most local grocery stores!
These muffins are great to make for your friends and family, fall party, kid’s classroom, neighbors, landlords, mailmen, the list goes on. Basically what I’m saying is that everyone needs to try these.
Okay, turn on your favorite coffee shop jazz, light that pumpkin candle, and let’s get baking!!!
Gluten-Free Pumpkin Muffins (yields 12 muffins)
Ingredients:
dry:
1 ½ cups cassava flour
1 ½ tsp. baking powder
pinch of salt
2 tsp. cinnamon
2 tsp pumpkin pie spice (if you don’t have pumpkin pie spice simply use 1 tsp. nutmeg, 1 tsp. ground cloves, & 1 tsp. ground ginger)
wet:
1 cup canned pumpkin pureé *NOT pumpkin pie filling
2 large eggs, room temperature
1 ¼ cup monk fruit (you can also use coconut sugar)
½ cup butter or coconut oil, melted
½ cup maple syrup
1 tsp. vanilla extract
Instructions:
preheat oven to 350°f and line cupcake tin with baking liners
in a large mixing bowl add in all the dry ingredients and mix to combine. in a separate mixing bowl, add in all the wet ingredients and mix to combine
transfer dry ingredients to bowl with wet ingredients and combine. (your batter should be on the thicker side) scoop batter into cupcake liners. bake for 16-20 minutes (until a toothpick comes out clean)
cool cupcakes. serve & enjoy!
notes:
if you don’t have cassava flour you can use equal amounts of gluten-free all purpose flour or regular flour (if you don’t mind gluten)
if you want a sweeter treat, I recommend topping with Simple Mills vanilla frosting!
you could also use a mini cupcake tin. if you do, cut the baking time down in half
make sure to tag me on Instagram when you make this recipe!! 🤎
