Pumpkin Muffins (gluten-free)

By Lydia Wallie, Nutrition Director

Wet ingredients (all measurements are approximate):

  • 1/4 cup Butter

  • 1/2 cup Pumpkin Puree

  • 1/4 cup Honey or Maple Syrup

  • 1 tsp Vanilla Extract

  • 1 tsp Apple Cider Vinegar

  • 3 Eggs

Dry ingredients:

  • 2/3 cup Cassava Flour

  • 2 tsp Baking Powder

  • 2 tsp Pumpkin Spice

  • 1 tsp Ceylon Cinnamon

  • 1/4 tsp Himalayan Salt

Directions:

  1. Preheat the oven to 350 degrees and prep a 12-cup muffin pan with baking cups.

  2. On the lowest heat setting, melt 1/4 cup of butter in a small pot. Remove from heat as soon as it’s melted. Add in the following ingredients in this order, so the mixture is cooled down when eggs are added, and they don’t cook: 1/2 cup pumpkin puree, 1/4 cup honey or maple syrup, 1 tsp vanilla extract, 1 tsp apple cider vinegar, and 3 eggs.

  3. Add the dry ingredients to the wet mixture and mix until thoroughly combined.

  4. Pour the batter equally into the 12 muffin cups and bake at 350 degrees for 20 minutes. Cool muffins on a baking rack.

NutritionCrystal JuarezPumpkin, Muffins, Gluten Free, Gluten-FreeComment