Pumpkin Muffins (gluten free)
Author: Laura @ Petite Allergy Treats
- 1 cup gluten free hybrid flouror use a whole grain mix
- ½ cup pumpkin puree
- ¾ cup sugar
- ¼ cup coconut oil
- ¼ cup milk
- 1½ tsp baking powder
- ¼ tsp baking soda
- 2½ tsp guar gum
- Combine all ingredients in a bowl with cold coconut oil.
- Use a fork mix and smash the cold oil until it create crumbs. Be sure to not over mix.
- Combine dry ingredients and mix well and set aside.
- Microwave coconut oil until hot and melted. Add milk and sugar to mixture and stir until combined.
- In large bowl, use a handheld mixer or stand mixer to combine wet and dry ingredients. Mix for 5 minutes or until lighter in color and mixed well.
- Pour into a muffin tin lined with paper cups. Evenly top with topping mixture.
- Bake for 19-21 minutes at 375 degrees or until tops are golden brown and internal temp reaches 190 degrees.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/pumpkin-streusel-muffins-gluten-free-vegan/
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