As I write this post we are in beautiful San Antonio Texas! It’s 80 degrees and sunny! I know you’re jealous all of you guys back in the Midwest (or anyone who lives in other cold places)! I would be too because the morning we left for San Antonio it was 45 degrees. Guys, I just may not return home to Iowa!
P.S. There will be more on San Antonio later, don’t you worry.
Okay, that’s not true I kind of sort of miss the cooler weather vibes in the Midwest. But mostly only because the crisp, cooler air with the leaves falling from their trees invites me to bake up a batch of these delicious Gluten Free Pumpkin Muffins! Can you imagine what your kitchen will smell like when you bake these Gluten Free Pumpkin Muffins? Warming spices, sweet pumpkin, a hint of apple. All of the cozy smells you could ever ask for from a fall-time candle will be swirling around in your kitchen making you want to curl up under a blanket with a good book while you wait for your muffins to bake.
The best part is when you remove the muffins from the oven, grab one and break it in half, it’s all warm and fluffy. You then spread a pat of creamy butter onto each half and allow it to melt into all of the crevices of the muffin. You grab that hot cup of coffee or tea and wrap yourself in your blanket or chunky warm sweater and enjoy all the smells and flavors of fall. That my friends is fall time perfection!
The great thing about these Gluten Free Pumpkin Muffins is how well they hold together. Anyone who has ever done gluten free baking before knows that things don’t always hold together as well as we would always like them to. Not these muffins! They hold up nicely straight out of the oven and just the same when they are room temperature. Also, did I mention that these muffins are not only gluten free, but also diary free?! So, if you are dairy free and want that melty butter situation you could also use vegan butter, coconut oil, or even some honey would all be delicious options.
These Gluten Free Pumpkin Muffins are pretty healthy as far as a muffin goes – especially compared to a jumbo muffin that’s so sweet it’s pretty much a cupcake without frosting. These babies are packed with oat flour, coconut flour, pumpkin puree (duh pumpkin muffins), a shredded apple, healthy fats from the coconut oil and perfectly sweetened with low glycemic honey. Go ahead enjoy a muffin as part of your breakfast!
My friends, if you are in the land of crisp, cold fall weather do what we do best, bake something warming, comforting, and healthy for the soul. These Gluten Free Pumpkin Muffins are just what you need to make the most of the fall season!
- 1½ cups gluten free oat flour (grind up gluten free oats in food processor until they reach a flour like consistency, make sure to measure after you grind them up, not before.)
- ½ cup coconut flour
- 1½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 teaspoons arrow root starch
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 egg
- ¼ cup coconut oil, melted
- 1¼ cup unsweetened pumpkin puree (not pumpkin pie filling)
- ½ cup honey
- ¼ cup unsweetened, plain almond milk (or sub other milk of choice)
- 1 teaspoon pure vanilla extract
- 1 cup sweet firm, baking apple, shredded (about 1 large apple)
- Preheat oven to 350 degrees Fahrenheit. Grease a standard muffin tin and set aside.
- In a large mixing bowl combine the oat flour, coconut flour, baking soda, sea salt, arrow root starch, and pumpkin pie spice.
- In a medium sized mixing bowl combine the egg, pumpkin puree, coconut oil, honey, almond milk, vanilla. Add the wet ingredients to the dry ingredients and stir until everything is well combined. Fold in the shredded apple.
- Evenly divide the muffin batter between each muffin tin cavity. Bake for 20 to 25 minutes or until a toothpick is removed cleanly from the center of the muffins.
- Allow the muffins to cool for 10 minutes before removing. Enjoy immediately when warm or allow to cool to room temperature. Store the muffins in an air tight container on the counter for up to 3 days, and store them even longer in the fridge.