Gluten-Free Pumpkin Muffins
Incredibly moist and packed with flavour these gluten-free pumpkin muffins are perfect for fall.
Equipment
- 1 spatula
Ingredients
- 2 large eggs
- 1/2 cup canola oil or melted coconut oil
- 1/2 cup Swerve brown sugar
- 1/4 cup monkfruit sweetener
- 1 1/2 cup canned pumpkin
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 cup buttermilk
- 2 tsp pumpkin spice
- 1/4 tsp nutmeg
- 1 3/4 cup gluten-free flour blend
- 1/3 cup Raw crushed walnuts or pecans
- 1/4 cup Gluten-free chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a 12 cup muffin tin with paper liners.
- In a medium bowl add the egg, oil, pumpkin and sweeteners and mix on low speed with a hand mixer.
- Add the baking powder, baking soda and spices and mix on low speed.
- Add the gluten-free flour and mix on low speed. Increase speed to medium and beat until batter is smooth.
- Use an ice cream scoop to drop batter into lined cups.
- Sprinkle a bit of walnuts or pecans over batter.
- Bake in oven for 25-28 minutes.
- Remove and cool.
Tried this recipe?Let us know how it was!