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
- Pre-heat oven to 350 degrees & grease 10 cups of a regular-sized muffin tin, then set aside.
- In a small microwave safe bowl, gently melt the honey and coconut oil together, about 20-30 seconds, then stir well to blend.
- In a small mixing bowl, combine the eggs, honey & coconut oil, vanilla, milk, and brown sugar. Mix well.
- 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.
- Pour the the mixture into the greased muffin tins, 3/4th full.
- Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
- Allow to cool at least 10 minutes before taking them out of the pan.