Prep time
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Easy - Med - HardGluten-free Pumpkin Muffins
If you have a gluten intolerance or simply try to keep your gluten intake to a minimum, it can be tricky to find delicious snack recipes. This recipe for pumpkin muffins ticks all the boxes, its healthy, has a variety of strong flavours and is easy to eat on-the-go.
Ingredients
- 1 ¾ cup gluten-free flour
- ¼ cup gluten-free coconut flour
- 1 teaspoon baking soda
- 2 teaspoons xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of ground ginger
- ½ teaspoon Salt
- ½ cup butter
- 1 1/3 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1/3 cup milk (use almond, soy or coconut milk for dairy free)
- ½ cup chopped nuts or raisins (optional)
- 1/4 cup of icing sugar
- 2 Tablespoons of water
Method
- Preheat the oven to 175 degrees C.
- Generously grease 12 regular sized muffin tins.
- In a large bowl, whisk together the Gluten-Free Flour, coconut flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency.
- In a separate bowl using an electric mixer cream the butter until white.
- Add the sugar and beat until fluffy, about 5 minutes.
- Add the eggs, one at a time.
- Stir in the pumpkin puree.
- Stir in the dry ingredients in two parts, alternating with the milk.
- Add optional chopped nuts or raisins.
- Spoon the batter into the prepared muffin cups. Give the muffin tin a good tap or two on the counter to settle the mix.
- Bake at 175 degrees C for 15 -18 minutes.
- Let cool.
- Mix icing sugar and water until smooth and drizzle over muffins
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