This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins, that can be refrigerated or frozen
- 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
- 3/4 cup coconut flour
- 1 (15 ounce) can unseasoned pumpkin puree
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons baking soda
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup water
- 2 tablespoons pumpkin pie spice
- 4 eggs
Preheat oven to 350°F
Mix all dry ingredients in a large bowl.
Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
Whisk all ingredients until combined and smooth.
Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.