Gluten Free Pumpkin Muffins
Gluten free pumpkin muffins – some with semi-sweet chocolate chips, too! These are made on the healthier side and are a good tide-over snack mid morning or afternoon. Okay, let’s gather our ingredients and bake up.
Servings: 12 muffins
Ingredients
- 1 cup of pumpkin puree
- 1/4 cup of melted coconut oil
- 2 tablespoons of sugar
- 1/4 cup of agave
- 2 large eggs
- 1/2 cup of soy milk
- 1 tablespoon of vanilla
- 1 3/4 cups of gluten free flour (with xanthan gum)
- 1 1/4 cups of gluten free quick oats
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- 1/4 teaspoon of salt
- chocolate chips for topping
Instructions
- First, set the oven to 325 on bake and get our your muffin tin. I used liners, yet you can just spray with canola oil if you’re out of liners.
- Then, mix the first 7 ingredients in a bowl – mix until well blended.
- Next, in a separate bowl add in the dry ingredients together (all the remaining ingredients but the chocolate chips) and combine well.
- Lastly, add the dry gently to the wet mixing only until incorporated – be sure not to over mix.
- Once that’s done, fill the lined muffin tins until they’re just above the liner. They won’t grow too much, so no need to worry about overflow. Then add the chocolate chips if you like – I added them to 6 of the 12.
- Bake for about 25 minutes and then allow to cool on a rack (take the muffins out of the pan) for about 20-40 minutes. You can eat while hot, just don’t store until they’re cooled. They keep in an airtight container for about 4 days, yet we’ve also frozen them and they’re good for a few weeks (probably longer, we just end up eating them!).