Print
Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 muffins 1x

Scale

Ingredients

Dry Ingredients:

  • 2 c. Cara’s All Purpose Flour Blend
  • 3/4 c. brown sugar
  • 1/2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. xanthan gum
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt

Wet Ingredients:

  • 1 c. canned pumpkin puree (not the pie mix)
  • 1/2 c. oil
  • 1/2 c. boiling water
  • 1 Tbsp. Ener-G egg replacer + 4 Tbsp. warm water (equivalent of 2 eggs), beaten with electric mixer for 30 seconds
  • 1/2 c. walnuts, chopped (optional)

Streusel Topping:

  • 1/2 c. gluten-free flour blend
  • 1/4 c. packed brown sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 3 Tb nondairy butter, cold and cut into small pieces
  • 1/2 c. chopped toasted walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees. Lightly grease or line a muffin pan.
  2. In a large bowl, mix all of the dry ingredients together.
  3. In a medium bowl, thoroughly mix the wet ingredients together.
  4. Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts.
  5. Pour batter into the muffin pan using a cupcake scoop. Garnish with streusel topping.
  6. Bake for 25-30 minutes or until knife comes out smooth when inserted.
  7. Allow to cool for a couple of minutes and transfer to cooling rack.