GF Spiced Pumpkin Muffins

It seems as if fall weather is approaching, a bit cooler in the morning, yet the sun is still bright and warming during the day. Soon the leaves will be changing to beautiful colors of red, orange, and yellow. What better way to enjoy the crisp, cool air than with a gluten-free spiced pumpkin muffin. A perfect treat for the afternoon with a cup of tea or coffee.

  • 1/4 cup almond meal
  • 1/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Pinch of grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1/4 cup coconut oil
  • 1/2 cup coconut nectar

Preheat the oven to 375 degrees F. Lightly grease a muffin pan.

In a medium sized bowl, combine the flours, starch, baking powder, baking soda, salt and spices.

In another bowl, combine the vanilla, pumpkin, oil, and coconut nectar. Add the flour mixture to the wet ingredients and stir together. Scoop the mixture into the greased muffin pan and bake for 30-40 minutes or until done.  Allow to cool 30 minutes.


One thought on “GF Spiced Pumpkin Muffins

  1. Pingback: Fall Harvest Pumpkin Mousse | Healthy Food 4 Life

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