Gluten Free Pumpkin Muffins
Ingredients
The muffins
-
1¾
cup
gluten free flour
-
¾
cup
sugar
-
2
teaspoons
gluten free baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
½
cup
chopped walnuts
-
2
eggs
-
1
cup
pumpkin puree
-
3
tablespoons
melted coconut oil
-
¾
cup
milk
The frosting
-
8
ounces
cream cheese
-
½
cup
butter
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
-
⅓
cup
walnuts
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and sea salt. Stir in the chopped walnuts if using.
- In a separate bowl, whisk the eggs, melted coconut oil, pumpkin puree, and milk until well combined.
- Combine the wet ingredients with the dry ingredients and stir until well mixed. Let the batter sit for 15 minutes.
- After 15 minutes, stir the batter again and divide it among the muffin cups.
- Bake for about 35 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack.
- To make the frosting, beat together the cream cheese, butter, maple syrup, and vanilla until smooth. Frost the cooled muffins and top with walnuts if desired.
Nutrition Facts (estimated)
Servings
12
Calories
368
Total fat
25g
Total carbohydrates
34g
Total protein
5g
Sodium
281mg
Cholesterol
75mg
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