GFREEANDFABULOUS PUMPKIN SPICE MUFFIN is sure to please you, your family…and your tummy!
GFREEANDFABULOUS PUMPKIN SPICE MUFFIN (I also do a version of this which I call my PUMPKIN SPICE THANKS-A-LATTE MUFFIN by adding strongly brewed decaf espresso..but more on that later..!!)
Now, these muffins are not sickening sweet like many of the pastry shop muffins you will find. We like to drizzle a little warmed, homemade cinnamon-honey on them after they bake.. while they are still warm… so I try to keep the sweet content a little lower..however, you may up your honey/coconut sugar measurement to your liking..there are many variations I’ve made with my recipe 🙂
Ingredients & Measurements:
NOTE: If you have a Trader Joes local to you – you can use their All-Purpose Gluten Free Flour Mix – it’s pretty darn awesome!
or you can mix your flours as I do – either way you will want to have 2 cups gluten-free flour.
2 Cups Trader Joes Gluten-Free Flour Mix (Or I use 1/2 c sorghum flour, 1/2 brown rice flour, 1/2 c tapioca flour, 1/2 white rice flour)
2 Tsp Cinnamon
1/2 Tsp Ground Cloves
1/4 Tsp Nutmeg
1/4 Tsp Ground Allspice
3/4 Tsp Baking Powder
1/2 Tsp Soda
1/2 Tsp Sea Salt
2 large eggs
3/4 C Organic canned pumpkin
2/3 C Organic, unsweetened applesauce
1/2 C Coconut Oil
1 C coconut sugar or honey – whichever you prefer (you can up your measurement to 3/4 cup or add a mashed banana)
3/4 c chopped pecans or walnuts (optional)
3/4 c organic raisins (optional)
Pre-heat oven to 350 degrees.
Line a regular sized, 12 cup muffin/cup-cake pan with paper liners or spray with non-stick spray.
In a large mixing bowl – mix all dry ingredients together until thoroughly combined. Now make a well in center of flour mixture. Add all wet ingredients..whipping them together in center of bowl before incorporating them into the dry mix. Mix all wet and dry ingredients together in bowl thoroughly. Fold in nuts and raisins.
Scoop batter into your prepared muffin cups – filling evenly to the top of your paper liner.
You can sprinkle a little cinnamon and cloves on top if you like 🙂
Bake for about 18-25 minutes… check at 18 minutes with toothpick. Keep baking until toothpick inserted in center comes out clean. Cool on wire rack for a little while… and enjoy warm or completely cooled!
We like to mix 2 tsp cinnamon into 1/4 c honey and use it as a drizzle on our muffin 🙂 but they are really yummy all by their lovely selves!
I have a protein version of this I will post soon!! And I have an SCD-compliant version as well! Coming soon!