Gluten Free Pumpkin Pie Muffins
My husband loves muffins for breakfast. And honestly they are an easy thing for me to make ahead and store in small packs in the freezer. These Gluten Free Pumpkin Pie Muffins are on regular rotation and taste like desert!
I think it is fun to make both sizes of muffins for this recipe since it makes enough to freeze, so typically I will make 1 pan of regular sized muffins and 1 pan of mini muffins then freeze packs with both sizes mixed in.
These would make a great addition to your Thanksgiving weekend brunch menu and since you seriously can’t tell these are Gluten and Dairy Free your guest never have to know the difference!
Gluten Free Pumpkin Pie Muffins
These Gluten Free Pumpkin Pie Muffins are great at breakfast but taste like desert!
Ingredients
- 2-3/4 cup Cup4Cup Gluten Free Flour
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 2 cups Sugar
- 2/3 cup Palm Sugar
- 3 Eggs
- 1 Can Organic Pumpkin 15 oz
- 3/4 cup Coconut Oil
- 1/4 cup Almond Milk
- 1 tsp Vanilla
Optional Topping
1/4 cup palm sugar, 1 tsp pumpkin pie spice, 1/4 cup chopped pecans
Instructions
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1- Preheat oven to 350 degrees.
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2- Grease 2 muffins pans. (I like to do 1 regular muffin pan and 1 mini muffin pan)
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3- Combine flour, salt, cinnamon, baking soda in medium bowl. Set a side.
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4-In large bowl, whisk together sugars, eggs, pumpkin, coconut oil, almond milk, vanilla.
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5- Slowly fold in dry ingredients to wet mixture until just combined.
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6- Use 1/4 cup measuring cup to fill muffin cups to just full.
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7- Bake for 25 mins (until toothpick comes out clean).
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8- Sprinkle with topping. Let cool 10 mins in pan then remove to wire cooling rack.
Recipe Notes
These muffins freeze great! I package in zip locks with 4-6 muffins in each and pull them out as needed!
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