GLUTEN FREE PUMPKIN SPICE MUFFINS
(modified from minimalistbaker.com)- I doubled original recipe
- 2 Farm Fresh Eggs OR 1.5 Flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water)
- 1 mashed ripe banana or frozen banana• 3/4 cup (150 g) pumpkin puree (for best results add spices to pumpkin puree a day before using it to allow spices to ‘marinate’)
- 1 1/3 cup (146 g) muscovado sugar*, packed (or brown sugar or coconut sugar)- can add less for less sweet version
- 1/2 cup (60 ml) maple syrup or honey- can add less for less sweet version
- 1/2 cup (60 ml) coconut oil melted (add more if you think they are too dry)
- 2 tsp vanilla extract
- 4 tsp baking soda
- 1/2 tsp sea salt
- 1-3 tsp ground cinnamon- can add more for more spice
- 2-3 tsp pumpkin pie spice* - can add more for more spice 1 cup (120 ml) water
- 1 cup (55 g) almond meal (optional, ground from raw almonds or other nut of your choice)
- 1 1/2 cup (67 g) gluten free rolled oats
- 2 cups (160 g) gluten free flour blend (or your choice of gluten free flour option)
Options: I added about 3⁄4 cup of pear puree (could use apple sauce) to make the muffins more moist. If adding more liquid (puree), add an extra 1⁄4 cup oats or flour
CRUMBLE TOP (optional)
- 3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane
- sugar, or coconut sugar)
- 3 1/2 Tbsp (35 g) gluten free flour blend
- 2 Tbsp (13 g) roughly chopped pecans, pepitas or walnuts • 1 1/4 Tbsp (18 g) coconut oil
- Pinch each cinnamon + pumpkin pie spice
1. Preheat oven to 350 degrees F and lightly grease a standard size muffin tin (will make 24+ muffins). Dust with gluten free flour and shake out excess.
2. Mix egg in a large mixing bowl. If using flax egg, prepare and let set for 5 minutes.
3. Add banana and mash, leaving just a bit of texture.
4. Add pumpkin purée (preferably with spice already added and left for a night/day), muscovado sugar, maple syrup, coconut oil and vanilla extract and whisk for one minute.
5. Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk.
6. Add almond meal, gluten free oats, and gluten free flour blend, and stir until just combined. The batter should be thick and scoopable.
7. Divide batter evenly among 24+ muffin tins.
8. IF adding crumble: Rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
9. Bake for 27-35 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It’s better to slightly over-bake these than under-bake because the gluten free flour blend and banana take longer to cook all the way through.
10. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature with a little butter or coconut oil.
11. Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer storage (2-4 weeks).
*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger (or fresh), 1 tsp ground nutmeg, 1/2 tsp ground cloves.