Pumpkin Muffins, gluten free, dairy free, sweetened with maple syrup
Made with delicious pumpkin and spices, these muffins are lightly sweetened with pure maple syrup. These muffins are also gluten free and dairy free, so can easily be brought to gatherings. Hands down, these pumpkin muffins are a family favorite all year round.
Ingredients
- 1 15oz can pure pumpkin (not pumpkin pie mix)
- 3/4 cup pure maple syrup
- 1/2 cup vegetable oil (canola, avocado, and sunflower all work well)
- 2 tsp vanilla
- 2 large eggs
- 2 cups 1:1 all purpose gluten free flour (such as Bob's Red Mill 1:1 gf flour) *
- 1/2 cup almond flour *
- 1 cup gluten free quick oats
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips (dairy free if needed; mini work well, but regular size are just as delicious) optional
Instructions
- Preheat oven to 350°F. Prepare muffin pan with non-stick cooking spray and/or your preferred muffin liners. I like using silicone muffin liners and never have a problem with the muffins sticking to the liner.
- Add pumpkin, syrup, oil, and vanilla to bowl of stand mixer. Mix briefly to incorporate.
- Add in all remaining dry ingredients (gf flour, almond flour, oats, cinnamon, cloves, baking soda, salt, baking powder, and chocolate chips).
- Mix with paddle attachment until all ingredients are incorporated. Batter will be thick.
- Use a 1/4 cup measure to add batter to prepared muffin pan.
- Bake for 18-20 minutes or until toothpick comes out clean.
Notes
*If you don't need gluten free muffins, omit the gluten free and almond flour and add 2 1/2 cups all-purpose flour.