Gluten-Free Pumpkin Muffins
Gluten-Free Pumpkin Pie Muffins are made with olive oil and they're a festival of fall flavors. They're light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!
Servings: 12
Calories: 205kcal
Ingredients
- 1 (15-ounce) can pumpkin purée
- ¾ cup plus 1 tablespoon golden brown sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup honey
- 1½ teaspoons pure vanilla extract
- 1¼ teaspoon ground cardamom
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- 1 cup Cup4Cup Gluten-Free All-Purpose-Flour
- 1 teaspoon baking soda
- ¼ cup apple juice
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 325°F, adjust a rack to the center, and line a 1-dozen cup muffin pan with cupcake liners.
- Make the batter. In a large mixing bowl, whisk the pumpkin with ¾ cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently. Now add the flour with the baking soda and mix. Then pour in the apple juice and mix.
- Fill the muffin pan. Fill each cupcake liner almost all the way up, but be sure it's at least ¼ inch from the top. Sprinkle each one with a bit of the remaining tablespoon of sugar.
- Bake. Bake in the preheated 325°F oven just until they become solid, about 25minutes.
- Cool and serve. Let the muffins cool in the pan on a rack for about 10 minutes. Serve warm or at room temperature.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 205kcal