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Gluten Free Pumpkin Muffins

moist, tender muffins made with a blend of gluten free flours.

Ingredients

Scale
  • 3/4 cup quinoa flour
  • 1/3 cup teff flour
  • 1/3 cup arrowroot powder
  • 1/3 cup tapioca starch
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teapsoon salt
  • 1 teaspoon xanthan gum
  • 3 eggs
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup oil
  • 1 15 oz. can of pumpkin puree, or 1 3/4 cup
  • 1/2 cup cacao nibs

Glaze (optional):

  • 1 Tablespoon butter, melted
  • 1 Tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350º
  2. Line 18 muffin cups with paper liners and set aside
  3. Combine flours, starches, spices, baking powder, baking soda, salt, and xanthan gum together and set aside
  4. In a separate large mixing bowl, whisk eggs, and then add sugar, vanilla, oil, and pumpkin puree
  5. Whisk until fully combined
  6. Stir in dry ingredients until just mixed
  7. Stir in cacao nibs (or chocolate chips), again until just mixed
  8. Divide batter between the 18 muffin cups
  9. Bake in center of oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin comes out clean
  10. Remove from oven and let cool
  11. Combine icing ingredients if using
  12. When muffins are cool, drizzle icing over them.
  13. Enjoy!

Notes

If using a flour mix instead of individual flours, us 1 3/4 cup of mix. Also if your mix already includes xanthan gum, guar gum, or another binder, omit the xanthan gum this recipe calls for.

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