I remember when I was younger one of my best friends moms would make THE BEST pumpkin bread ever. She would top it with cream cheese frosting and the flavors of fall would just melt in your mouth. Pumpkin pie and pumpkin bread/muffins have always been some of my all time favorite treats so when I found out I needed to cut all gluten out of my diet I knew I was going to need to find a new way to make these delicious fall treats.
Every fall I make batch after batch of these muffins because we can’t seem to keep them around. I’m pretty sure my kids and I eat our weight in pumpkin by the time November ends each year. Hopefully all of that vitamin A consumption will have us seeing 20/20 vision until the day we die haha (one serving of pumpkin contains 245% of the RDA for vitamin A, which is great for eye sight if you have no clue what I’m talking about).
As they bake these muffins will have your house smelling incredible and if you share them with a friend I’m willing to bet that they won’t even be able to tell that they are gluten free! We love eating them plain for snacks throughout the day but you can slather on some butter or some home made cream cheese frosting for a seriously delicious treat.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #sheisclaimed
BEST EVER GLUTEN FREE PUMPKIN MUFFINS
(recipe can be doubled very easily)
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 eggs (at room temperature if possible)
1/4 cup milk of choice or water
1 cup pumpkin puree
1 1/2 tsp pumpkin spice blend (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp allspice or cloves)
1 tsp baking soda
1 tsp vanilla extract
1 3/4 cup oat flour (just blend up old fashioned oats in a high powered blender)
Optional: 1/2 cup mix ins like walnuts, chocolate chips or craisins
Preheat oven to 325 degrees Farenheit and grease your muffin tin. I like making mini muffins because they are the perfect size for my little ones.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (Sometimes the coconut oil will solidify when mixed with cold ingredients. I like to let my eggs sit out on the counter for a few hours before making these muffins so they aren’t cold from the fridge. If the coconut oil solidifies just let the bowl rest in a warm place for a few minutes.
Add the pumpkin purre, milk, pumpkin spice, baking soda, vanilla and salt and whisk to blend. Lastly, stir in the flour, just until combined. If you are adding any mix ins add them now as well.
Pour the batter in your greased muffin tins. Bake in the oven for 15 to 20 minutes if you are making mini muffins or until you can stick a toothpick in them and nothing comes out. For larger muffins you will want to bake for closer to 30-35 minutes.
Let the muffins cool then carefully transfer to a cooling rack and enjoy! Store in the refrigerator if you aren’t going to eat them in the first 2-3 days because they are moist muffins.
xoxo Paige Hilken