Gluten-Free Pumpkin Muffin
Gluten-Free Pumpkin Muffin
As I write this, Hurricane Harvey is hammering the Texas Coast. I had been watching the news non-stop for the last 12 hours, and I couldn’t help but notice the bizarre headlines in the news. One read ‘Texas bracing for catastrophic flooding’, another warns of a ‘CAT 4 hurricane Harvey’ making a landfall in Texas.
With reports of people being trapped underwater, I thought I’d take my mind off all of the disaster and sadness that this hurricane has brought our way. With thoughts and prayers in my heart for all those affected by this horrible natural disaster, I started whipping up random recipes just in case we lose power.
I figured I’d make some baked good that will last for the next 24 hours.
I don’t bake very often … scratch that, I bake once or twice a year. But every time I find inspiration to bake, I always end up with something amazing like this gluten-free pumpkin muffin.
This is what happened today. I came up with several healthy muffin recipes including a gluten-free pumpkin muffin recipe, a cranberry pumpkin muffin recipe, and pumpkin pecan muffins with streusel topping.
By now, you have probably noticed that these recipes are quite similar, yet different. I tend to stick to a theme when I create recipes. When I bake, it makes, even more, sense because having a theme makes the concept worth my time.
The truth is this, I love cooking but baking is not really my strong suit. I have had many fails with baking… don’t worry 🙂 I’ll only share my successful creations. One particular recipe stands out because it is versatile and won’t end up on your waistline.
Quick Tip: Use a good gluten-free flour blend. I use King Arthur gluten-free flour.
This gluten-free pumpkin muffin will have you going back for more.
- 2 cups Gluten-Free Flour Mix I use King Arthur Flour
- 2/3 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 tsp Salt
- 1 tbsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Baking Soda
- 1 tsp Pumpkin Spice*
- 1/2 cup Refined Organic Coconut Oil Melted
- 3/4 cup Pumpkin Puree
- 2 tsp Baking Soda mixed with 2 tbsp of white vinegar
- 1/3 cup Almond Milk**
Heat oven to 400°F. Place 12 baking cups into muffin pan. Set aside. Combine all dry ingredients in a Large bowl.
In a separate bowl, combine coconut oil, pumpkin puree, almond milk and baking soda/vinegar mix.
Add your wet ingredients to your dry ingredients bowl, just until moistened. Using a scoop for measurement, Spoon batter into prepared muffin pan.
Bake for 15-20 minutes or until an inserted toothpick comes out clean. Cool 5 minutes then remove from pan.
*Substitute canned pumpkin
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Hey, I'm Neema. A mom, wife and self-proclaimed foodie. Lately, I've seen such a HUGE upward trend in blogging. Without hesitation, I decided to pack all my knowledge of parenting, recipes and more in this tiny little site.Learn more
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