Gluten Free Pumpkin Muffins
Ingredients
The dry ingredients
-
2
cups
gluten free flour
-
2
tsp
baking soda
-
1
tsp
salt
-
1 ½
tsp
ground cinnamon
-
½
tsp
ground ginger
The wet ingredients
-
2
eggs
-
⅔
cup
organic sugar
-
⅓
cup
avocado oil or melted coconut oil
-
¼
cup
oat milk
-
1 ⅓
cups
pumpkin puree
Optional ingredients
Instructions
- Preheat the oven to 375°F and grease a muffin tin.
- In a medium bowl, mix the gluten-free flour, baking soda, salt, cinnamon, and ginger.
- In a large bowl, stir together the eggs, sugar, oil, oat milk, and pumpkin puree.
- Add the dry ingredients to the wet ingredients and stir to combine.
- If using, stir in the chocolate chips.
- Divide the batter into 12 muffins in the prepared muffin tin.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and let them cool on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
236
Total fat
10g
Total carbohydrates
35g
Total protein
4g
Sodium
397mg
Cholesterol
29mg
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