‘Tis the season for pumpkin recipes! My favorite time of year. I absolutely adore fall produce. The abundance of sweet potatoes, squash, apples and of course, pumpkin, makes me appreciate warm and hearty foods and the joy that is warming up my small drafty apartment with oven heat and fragrant foods. Around this time of year I always experiment with a baking project, although I am by far the worst baker I know. If you are feeling dangerous like me, this recipe from the always amazing Gluten-Free Goddess will be sure to warm your soul, tummy and home.
Gluten-Free Pumpkin Muffin Recipe
If you don’t care for nuts in your pumpkin muffins, use chopped or dried cranberries, raisins, or even chocolate chips!
Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Add in:
1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 teaspoons of Ener-G Egg Replacer whisked with 1/4 cup warm water
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
Head on over to Gluten Free Goddess for the rest of the recipe and more delectable images…
Thank you for your wonderful comment on my blog!
These muffins look beautiful, like a cupcake!
Gluten free muffins perfect for me 🙂 Thanks for sharing, they look great!