Gluten Free Spiced Pumpkin Muffins | Coconut Oil
The perfect blend of fall spices, coconut oil, and brown sugar turn your average pumpkin muffins into show-stopping delights!
Servings 12
Ingredients
Dry Ingredients
- 2 3/4 plus cups plus 2 Tbsp Gluten free flour blend 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 omit if you don't have
- 1 tsp salt 2 grams
Wet Ingredients
- 2 cups plus 4 tsp Brown Sugar 335 grams
- 3/4 cup plus 2 Tbsp Coconut oil 200 grams, soft but not melted
- 1 can Pure Canned Pumpkin 15oz., 425 grams
- 4 eggs 200 grams
- 1 tsp vanilla
Optional Muffin Topping
- Brown sugar enough to sprinkle over muffins before going in the oven
- ¼ cup Pecans chopped
Instructions
- Preheat oven to 350 degrees.
- Whisk gluten free flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together. Set aside.
- In another bowl, cream the brown sugar and coconut oil for about 1-2 minutes. Using a stand mixer or handheld mixer will help the sugar and oil to come together.
- 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. If you don't have muffin papers, you can oil and flour each muffins tin so the muffins won't stick.I use my muffin pan that makes 12 at a time. I use it twice. I like to make two batches and freeze half. The amount of muffins you make will also depend on how much batter you scoop into each muffin tin. You can also make 18 muffins by scooping a bit more into each muffin tin.
- For the optional topping:Sprinkle a bit of brown sugar and chopped pecans over each muffin once it's been scooped in the muffin pan.
- Bake for 22-24 minutes or until the top of the muffins just spring back to the touch.
- Let cool slightly before serving.