Pumpkin Muffins (gf + df)
Here we go again. Pumpkin season is in full force, and the other day I realized I have never made a simple pumpkin muffin. Like, what?! I had to fix that situation immediately, so here we are!
This recipe is so easy and so delicious. The muffins come out moist and slightly dense, but fluffy at the same time (yes, it’s possible). Just 11 ingredients and 45 minutes from start to finish. Happy baking!
xoxo,
The Secret GF
Ingredients:
1 ¾ cups Not Your Mama’s Flour
2 tsp baking powder
½ tsp salt
1 cup coconut sugar
½ cup packed brown sugar
2 tsp cinnamon
½ tsp ginger
2 eggs
½ cup coconut oil, melted
1 can pumpkin puree
1 tsp vanilla extract
Optional toppings: coconut sugar, chopped walnuts
Steps:
First, preheat the oven to 350°F. Line a muffin tin with muffin wrappers (this recipe makes about 16 muffins).
In a medium mixing bowl, add the flour, baking powder, salt, coconut sugar, brown sugar, cinnamon and ginger. Mix well using a whisk.
In a separate large mixing bowl, add the eggs, coconut oil, pumpkin puree, and vanilla extract. Whisk until smooth.
Add the dry mixture to the large mixing bowl with the wet and whisk until you have a smooth batter.
Divide evenly among the muffin wrappers, filling each about ¾ full.
Top with an extra sprinkle of coconut sugar and walnuts.
Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy!
