Recipe: Pumpkin Pie Muffins
Moist muffin interiors with a delightfully crispy muffin top. Gluten free made without butter or refined sugars. Let's get PUMPKINYYY!
- 2 1/2 cup Gluten Free All Purpose Flour (or your favourite blend!)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup coconut oil, melted
- 2/3 cup coconut palm sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 - 3/4 cup almond milk (to bring batter to mixable consistency)
- 1/2 cup dark chocolate chips (optional)
Preheat And Get Ready
Preheat oven to 400F and line muffin pans with liners
In a large mixing bowl combine all wet ingredients -- sift dry ingredients on top of wet -- but DON'T MIX YET until it's all added. Add dry mixture to wet until combined, using almond milk to thin out mixture (mixture will still be quite thick but this will depend on the flour blend -- use only 1/4 cup at first and only if you have a hard time stirring the batter should you add more until you can mix it easily -- batter will still be quite thick!) If desired, fold in the chocolate chips.
Scoop mixture into liners about 2/3 of the way full and top (if desired) with coarse sugar
Bake at 400F for 5-8 minutes until the domes start to rise and then decrease the heat to 365F for the remaining 18-22 minutes of baking. Bake until top becomes slightly browned and a toothpick inserted into the center comes out clean.
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