Gluten-Free Pumpkin Muffins

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Why I love this recipe!

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Wet Ingredients – 15 Ounces Pumpkin Puree – 3 Eggs – ½ Cup Coconut Sugar Or Lakanto golden monkfruit. – 1 Teaspoon Vanilla Extract – ½ Tablespoon Apple Cider Vinegar Dry Ingredients – 1+½ Cups Cassava Flour – 3 Teaspoons Pumpkin Spice – 2 Teaspoons Baking Powder – 1 Teaspoon Baking Soda – ½ Teaspoon Salt

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Mix Dry Ingredients

Off-white Section Separator Start by adding cassava flour, pumpkin spice, baking powder, baking soda, and salt into a mixing bowl. Mix together with a spoon or whisk until fully combined. Rounded Banner With Dots

Mix Wet Ingredients

Off-white Section Separator Rounded Banner With Dots Add pumpkin puree, eggs, apple cider vinegar, coconut sugar, and vanilla extract into a separate mixing bowl.

Muffin Batter

Off-white Section Separator Rounded Banner With Dots Pour the dry mixture into the wet mixture and fold together with a whisk until the flour is absorbed.

Muffin Liners

Off-white Section Separator Rounded Banner With Dots Line the muffin tins with parchment paper muffin liners.

Preparing Muffins

Off-white Section Separator Rounded Banner With Dots Add an even amount of batter to each tin. Use your finger to smooth out the top so they rise evenly.

Baking & Cooling

Off-white Section Separator Rounded Banner With Dots Bake the muffins at 350 degrees for 40 minutes. – Remove the muffins from the oven and place them on a metal cooling rack for at least 30 minutes before enjoying. This allows the muffins to set.

Gluten-Free Pumpkin Muffins

Hi, I'm Mariah!

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