Gluten Free Pumpkin Nut Muffins

For some reason, I was craving something pumpkin yesterday, so I decided to make some pumpkin muffins. Knowing that muffins make a quick and easy on-the-go breakfast, I went ahead and made a double batch, so I could freeze some for later. I like to freeze them individually, so we can just grab a muffin or two as needed.

I thought it would be nice to try to make a healthier version of an old favorite. Of course, it would have worked a little better if I would have realized that I didn’t have any eggs. lol! I made them without the eggs, but they do hold together a little nicer with the eggs in the batter. Overall, we all enjoyed the muffins, so I’d say the healthier version was a hit. 🙂

Gluten Free Pumpkin Nut Muffins Recipe

Ingredients:

• 2 cups sorghum flour
• 2/3 cup brown rice flour
• 1 cup amaranth flour
• 1 cup potato starch (or tapioca starch)
• 3 tsp. baking powder
• 2 tsp. baking soda
• 2 Tbsp. ground flaxseed
• 2 tsp. cinnamon
• 1 tsp. all spice
• 1 cup raw honey
• 2 cup pumpkin puree
• 2/3 cup coconut oil
• 4 large eggs
• 1 cup milk (cow, goat, coconut, almond…)
• 2 Tbsp. pure vanilla extract
• 1 cup nuts (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease muffin tins. (This recipe makes 2 dozen muffins.)
2. Combine together all the dry ingredients in one bowl and all of the wet ingredients in another bowl.
3. Incorporate wet ingredients into dry ingredients.
4. Stir in nuts (if desired).
5. Spoon batter into muffin tins – filling until they are approximately 3/4 full
6. Bake at 350 degrees F for approximately 25 minutes until a toothpick comes out clean.
7. Carefully remove from muffin tins and cool completely on cooling racks. (These crumble easily when they are hot, but hold together well when they have at least partially cooled.)
8. Freeze extras in freezer bags.