Three year olds love 'em. Grandparents love 'em. Let's bake!

Gluten-Free Dairy-Free Pumpkin Muffin Recipe

Preheat oven to 400F. Grease a standard 12 muffin pan or line with paper liners.

Whisk together in a large bowl:

2 cups gluten-free all-purpose flour (I love Namaste Gluten Free Flour, but just pick your favorite!)  

1 tablespoon baking powder

½ tsp salt

⅓ cup of sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

Whisk together in another bowl:

2 large eggs (or substitute flax eggs)

1 cup non dairy milk

⅔ cup sugar or packed light brown sugar

¼ to ½ cup melted coconut oil (¼ cup if you are serving immediately, ½ cup if you are enjoying over a few days)

1 tsp vanilla

1 cup canned pumpkin (or cooked, cold pumpkin if you are feeling ambitious)

(optional 1 cup chopped pecans or 2 teaspoons grated orange zest)

Add the wet mixture to the flour mixture with a few light strokes just until the dry ingredients are moistened. Do not over mix, the batter should not be smooth. Divide the batter among the muffin cups. 

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes.

Let cool 2-3 minutes before removing from the pan.

If not serving hot, let cool on a rack and store in an airtight container.

Mix it up: Throw in chocolate chips for a little fun. Try the same mix in a mini-muffin tin for a bite-size lunchbox treat with a slightly shorter cook time. Sub pumpkin pie spice for your other spices to give it more of that clove-y kick.

I can’t wait to hear how they turn out for you!