Gluten-free Pumpkin Spice muffins with flax

Gluten-free pumpkin spice muffin with flax

Gluten-free pumpkin spice muffins with flax

Another round of weekend baking in preparation for this week’s lunch boxes 🙂  I happen to have some canned pumpkin in the fridge that needed to be used up, so decided to whip up some muffins.  These come out incredibly moist and tender, with a nice level of spice and are not overly sweet.

Gluten-free Pumpkin Spice muffins with flax – makes 10 muffins

  • 1 1/4 cup mashed cooked pumpkin (or canned)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 tbsp brown sugar
  • 3 tbsp honey (or another 3 tbsp of brown sugar)
  • 1/4 cup coconut oil
  • 1/4 cup milk (any type of milk alternative will work too)
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1 tbsp ground flax seed
  • 1/4 tsp unrefined sea salt
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon

Directions:

  1. Pre-heat oven to 350 degrees & grease 10 cups of a regular-sized muffin tin, then set aside.
  2. In a small microwave safe bowl, gently melt the honey and coconut oil together, about 20-30 seconds, then stir well to blend.
  3. In a small mixing bowl, combine the eggs, honey & coconut oil, vanilla, milk, and brown sugar.  Mix well.
  4. In a large mixing bowl combine the rest of the ingredients, then pour in the wet ingredients and blend until everything is moistened. Since the sweetness of pumpkins differ between brands, I personally taste the batter to see if more sugar is needed.
  5. Pour the the mixture into the greased muffin tins, 3/4th full.
  6. Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
  7. Allow to cool at least 10 minutes before taking them out of the pan.
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