When looking for a special breakfast for Thanksgiving, Halloween, or any morning, these delicious pumpkin muffins will definitely foot the bill. People not on a gluten free diet would not know these tasty muffins are gluten free if you don’t tell them so.
You can adjust the amount of sugar to suit your taste, and use all brown sugar if you don’t have the raw sugar available. Using a sweeter topping or the butterscotch chips may also influence some people to want less sugar than they would if they didn’t add anything sweet on or in the muffins. It comes down to personal preference. My husband thought this recipe needed more sugar, where I thought it could have done with less since I had added butterscotch chips.
If you don’t have the coconut oil, use whatever cooking oil you normally use instead. If you’re not on a lactose free diet and don’t have almond or coconut milk available regular milk would work too.
Gluten Free Pumpkin Muffins
1/2 cup sweet white rice flour 1/2 cup tapioca flour
1/2 cup millet flour 1/2 cup sweet white sorghum flour
1/3 cup potato starch 1 teaspoon xanthan gum
1/2 teaspoon salt 1 1/2 teaspoons baking powder
1 teaspoon baking soda 2 teaspoons ginger
2 teaspoons cinnamon 1 teaspoon nutmeg
1/2 teaspoon allspice 1/2 teaspoon cloves
2 eggs 1 cup pumpkin
1/3 cup brown sugar 1/4 cup raw sugar
2 teaspoons vanilla 1/3 cup coconut oil, melted
3/4 cup almond or coconut milk
Optional stir ins – 1 cup butterscotch chips or coarsely chopped walnut pieces
Optional toppings – streusel or finely chopped nuts. I made streusel with vegan buttery sticks instead of butter and tapioca flour instead of wheat flour, and the usual brown sugar and oatmeal (which comes in gluten free) and added ginger and nutmeg along with the usual cinnamon. Finely chopped walnuts would also be a good addition to the streusel topping, especially if using walnuts as a stir-in.
Heat oven to 350 degrees. Line cupcake pan with cupcake papers.
Measure flours by shaking flour from spoon into the cup so it fluffs lightly into the cup rather than packing in densely. Scrape excess flour off top of cup with spoon handle. Add all other dry ingredients. Stir together in a bowl, set aside.
Lightly beat eggs in mixing bowl with a fork. Add pumpkin, sugars, vanilla, oil, and milk. Stir until mixed together.
Add dry ingredients into pumpkin mixture. Stir with spoon until partially blended, then add butterscotch chips or nuts if optional stir-ins are desired. Stir with spoon just until blended. Never overstir muffins. It’s better to have muffins not quite totally blended than to have them overstirred.
Spoon batter into prepared pans. Sprinkle topping on top each muffin if toppings are desired. Bake at 350 degrees for 28 – 35 minutes.
Makes about 15 muffins.