Gluten Free Pumpkin Muffins
Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins taste wonderful and are made with dried fruit as a natural sweetener and contain no refined sugar! These muffins have a nice pumpkin spice flavor for fall or anytime of year!
Ingredients
Dry Ingredients
- ¾ cup sprouted oat flour (or sprouted oats ground into flour)
- ¾ cup almond flour
- 2 tsp pumpkin spice blend
- 1 tsp ceylon cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp himalayan pink salt
Wet Ingredients
- 1 cup pumpkin puree, canned (BPA free can)
- ½ cup whole milk (or any vegan milk)
- ¼ cup coconut oil, melted (can substitute avocado oil)
- 2 large eggs
- 1 tsp vanilla extract
Natural Sweetener
- ⅓ cup dried prunes or dried apricots, pressed down
- 1-2 TB hot water
Instructions
- Preheat oven to 350 degrees F.
- Fill muffin pan with unbleached parchment paper liners.
- Add the dried prunes or dried apricots into a food processor. Add 1 TB of hot water to the dried prunes (or if using dried apricots, add 2 TB hot water to the food processor).
- Mix the prunes & water (or apricots & water) in the food processor to make a blended puree to use as a natural sweetener. Blend until the prunes or apricots are in very tiny pieces.
- Add all of the Dry Ingredients into a mixing bowl and mix well.
- Add all of the Wet Ingredients, and the dried prune (or apricot puree) to a different mixing bowl and whisk.
- Pour the dry ingredients into the wet ingredients and stir until combined.
- Use a ¼ cup to measure the pumpkin muffin batter into each cupcake liner.
- Bake for approximately 38 minutes.
- Cool the muffins on a baking cooling rack.
- You can refrigerate the muffins or freeze the muffins in a Pyrex glass container.
