Gluten-free…and delicious!
These muffins have become my family’s new favorite breakfast. (Even the ones who don’t have to eat gluten-free!)
Gluten Free Pumpkin Muffins
1 cup brown rice flour
½ cup coconut flour
1 cup almond flour
1 ¼ cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
¼ cup organic coconut oil
4 eggs beaten
1 cup pumpkin puree
1 tablespoon vanilla
1 rounded cup chopped walnuts (optional)
¾ -1 cup buttermilk divided (see the directions below)
Streusel Topping:
¼ cup light brown sugar
2 tablespoons coconut flour
1-2 tablespoons coconut oil
1 teaspoon ground cinnamon
Preheat the oven to 350° F.
In a large mixing bowl, whisk together the dry ingredients. Add in the coconut oil and beat until crumbly. Add in the eggs, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine if you want nuts in your muffins.
(We make the batter the night before and refrigerate it overnight. I put half a cup of buttermilk at first then in the morning I add the rest of the buttermilk and ½ teaspoon more baking powder.)
Spoon the batter into twelve lined muffin cups, (I make eighteen muffins and they seem to be large enough.) Smooth the tops using the back of a wet teaspoon.
Combine the streusel topping ingredients with a fork, or by rubbing the mixture with your hands. Sprinkle the streusel topping over the muffins.
Bake in the center of the oven till domed and firm, about 22 to 25 minutes. A wooden pick inserted into the center should emerge clean.
Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)
Enjoy!