Gluten Free Pumpkin Muffins
Posted on October 25, 2010 by Michelle

ShareThis is a simple pumpkin muffin base. I have them pictured below with chocolate chips, but you could easily add your favorite nuts as well. I prefer not to use cupcake liners, as I like the texture on the outside to have a slight crunch and the center to stay very moist. The mini-size muffins are a hit with the kids!

I like to sprinkle the chocolate chips or nuts on top as opposed to stirring into the batter. That way you can make both kinds and please everyone :)

Gluten Free Pumpkin Muffins

■1 cup pumpkin puree
■1/2 cup honey
■1/2 cup melted butter or coconut oil
■4 eggs
■1/3 cup coconut flour, packed
■1 cup almond flour, packed
■1/2 teaspoon salt
■1/2 teaspoon baking soda
■1 1/2 teaspoon cinnamon
■1/4 teaspoon ginger
■1/4 teaspoon nutmeg
■1/2 cup chocolate chips (optional)
■1/2 cup nuts (optional)
1.Preheat oven to 325.
2.Whisk together all wet ingredients.
3.Add the dry ingredients and whisk until thoroughly combined.
4.Fold in chocolate chips/nuts (or sprinkle on top before baking.)
5.Fill muffin tins almost to top.
6.Bake for 20-30 minutes depending on size, or when toothpick inserted comes out clean.
*will last longer stored in the fridge, also freezes well.