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Gluten-Free Paleo Pumpkin Muffins


  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 -14 1x
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Ingredients

  • 1 1/4 cup Cup4Cup Gluten-Free Multipurpose flour
  • 1 1/4 cup baking soda
  • 3 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. pink Himalayan salt
  • 4 eggs (room temperature)
  • 7 tbsp. unsalted butter (melted)
  • 2 tbsp. coconut sugar
  • 1/3 cup organic pumpkin puree
  • 2 tsp. pure vanilla extract
  • coconut oil (to grease the muffin tin)
  • Topping:
  • 1/4 cup coconut sugar
  • 1/4 cup organic cane sugar
  • 1 1/2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Grease mini-muffin tin with coconut oil.
  2. In a large mixing bowl, combine the flour, baking soda, pumpkin pie spice and salt.
  3. Add in wet ingredients and mix well.
  4. Spoon batter into muffin tin, filling each cup full.
  5. Bake for 12 minutes, remove from muffin tin and cool on cooling rack.
  6. Combine the sugar topping ingredients in a small bowl. Press muffin tops into sugar mixture and return to cooling rack.
  7. Sprinkle any remaining sugar over the muffins.