Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, pumpkin pie spice, and cloves.
- In a separate medium bowl, combine the pumpkin puree, applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1 teaspoon.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: approx. 200
- Sugar: approx. 15g
- Sodium: approx. 150mg
- Fat: approx. 8g
- Saturated Fat: approx. 5g
- Unsaturated Fat: approx. 3g
- Trans Fat: 0g
- Carbohydrates: approx. 30g
- Fiber: approx. 3g
- Protein: approx. 4g
- Cholesterol: approx. 50mg