Original Post: https://www.evolvingtable.com/?p=1601
Pumpkin Maple Muffins
These gluten free pumpkin muffins with maple syrup are free of refined sugars and full of wonderful Fall flavors!
Servings: 12 servings
Ingredients
- ¾ c. white rice flour
- ½ c. tapioca starch
- ¾ t. xanthan gum
- Or 1 1/4 c. all purpose flour instead of the above 3 ingredients
- ¾ c. oats
- 1 t. baking soda
- ½ t. salt
- 1 t. cinnamon
- ½ t. pumpkin pie spice
- ½ c. maple syrup
- 1 c. pumpkin
- ½ c. butter softened
- 2 eggs
- ¼ c. milk
- Chopped pecans and oats Optional
Instructions
- Preheat oven to 325 degrees.
- Combine first eight ingredients (ending with the salt) in a medium-sized bowl.
- Place maple syrup, pumpkin, butter and eggs in the bowl of an electric mixer and mix until combined.
- Alternatively add in dry ingredients to the pumpkin/syrup mixture with the milk. Start and end with the dry ingredients.
- Either place muffin cup liners into the cavities of a regular-sized muffin pan or spray the cavities with non-stick cooking spray.
- Fill each cup to about 7/8 full. Sprinkle each muffin with additional oats and chopped pecans, if desired.
- Bake for 22-26 minutes or until toothpick inserted in center comes out clean.
Nutrition
Calories: 257kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 129mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1965IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 1.1mg