Softest *Ever* Gluten Free Pumpkin Muffins!
Ingredients
- 1 - 15 oz can pumpkin puree
- 3/4 cup coconut sugar
- 3 eggs
- 1 cup avocado oil melted butter coconut oil, or olive oil will work too
- 3 tsp vanilla
- 1/4 cup coconut yogurt or mix 2 tsp apple cider vinegar with 1/4 cup coconut milk to make "buttermilk"
- 3/4 cup Namaste GF Flour blend
- 3/4 cup almond flour
- 1/2 cup buckwheat flour
- 3-4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp aluminum free baking powder
- 1/2 tsp sea salt
Instructions
- Preheat 425 degrees. Line a muffin pan with unbleached paper liners, or use silicone muffin cups or silicone muffin pans.
- Blend the pumpkin, coconut sugar, eggs, avocado oil, coconut yogurt, and vanilla until smooth.
- Add the flours, pumpkin pie spice, cinnamon, baking soda, and sea salt, and blend to combine.
- Scoop the muffin batter into your muffin pan and bake at 425 degrees for 10 minutes. Then turn the oven down to 375 degrees and bake for another 10 minutes, until the pumpkin muffins spring back to touch, and are golden brown.