Gluten Free Pumpkin Muffins
These moist, tender muffins are made with a blend of gluten-free flours.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 18 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: American
- Diet: Gluten Free
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
- Preheat oven to 350º
- Line 18 muffin cups with paper liners and set aside
- Combine flours, starches, spices, baking powder, baking soda, salt, and xanthan gum together and set aside
- In a separate large mixing bowl, whisk eggs, and then add sugar, vanilla, oil, and pumpkin puree
- Whisk until fully combined
- Stir in dry ingredients until just mixed
- Stir in cacao nibs (or chocolate chips), again until just mixed
- Divide batter between the 18 muffin cups
- Bake in center of oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin comes out clean
- Remove from oven and let cool
- Combine icing ingredients if using
- When muffins are cool, drizzle icing over them.
- 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.