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GF Spiced Pumpkin Muffins w/ Coconut Sugar

The perfect blend of fall spices, coconut oil, and coconut sugar turn your average pumpkin muffins into show-stopping delights!
Course Breakfast
Cuisine Fall-Inspired
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

Dry Ingredients

  • 2 3/4 plus cups plus 2 Tbsp Gluten free flour with xanthan gum added 200 grams
  • 2 tsp Baking Powder 8 grams
  • 1 3/4 tsp Cinnamon 4 grams
  • 1/2 tsp Cloves 1 gram
  • 1 tsp Ground Nutmeg 1 gram
  • 1 good pinch Ground Allspice
  • 1 tsp salt 2 grams

Wet Ingredients

  • 2 cups plus 4 tsp Coconut Sugar brown sugar can be substituted, 335 grams
  • 3/4 cup plus 2 Tbsp Coconut oil melted (200 grams)
  • 1 can Pure Canned Pumpkin 15oz., 425 grams
  • 4 eggs 200 grams
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Whisk gluten free flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together. Set aside.
  • In another bowl, whisk coconut sugar and coconut oil until combined.
  • Whisk in pumpkin and vanilla.
  • Add eggs one at a time to the sugar and oil mixture.
  • Whisk in the dry ingredients in two batches until combined.
  • Scoop 24 equal amounts into a muffin pan or pans lined with muffin papers. An ice cream scoop works well.
  • Bake for 22-24 minutes or until the top of the muffins just spring back to the touch.
  • Let cool slightly before serving.