It's pumpkin spice season, and these muffins are sure to please! They are super-moist, gluten- free, delicious and nutritious. They can be enjoyed as muffins or more indulgently as cupcakes with the optional pumpkin spice frosting!
* 1 3/4 cups Graziella’s Gluten Free Flour Blend (CLICK HERE FOR RECIPE)
* 1 cup coconut sugar, plus 1 stevia packet
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 tsp nutmeg
* 1/4 tsp all-spice
* 1/4 tsp ground cloves
*1/4 tsp powdered ginger
* 3 large eggs
* 2 tablespoons molasses
* 1 can (15 ounces) organic pumpkin purée
* 1/2 cup grass- fed (pasture) butter OR coconut oil
* 2 tspn pure vanilla extract
Preheat the oven to 375°F and line a 12-muffin pan with muffin cup papers. Grease them with a bit of coconut oil, or butter. Combine all dry ingredients and mix well. Set aside.
Blend together with a whisk the eggs, molasses, pumpkin purée and vanilla and set aside.
In a stand mixer or with a hand held electric mixer, cut the softened butter into the dry ingredients until coarse crumbs form.
Add the egg mixture into the coarse crumbs a little at a time, blending well with each addition. Blend for about 2 minutes, until the batter is fluffy.
Scoop the batter into the prepared pan, and fill to the top of each muffin cup.
Let the batter set in the cups for 8 minutes.
Bake the muffins for 25 minutes, or until they have puffed up and no longer jiggle in the center. Remove from the oven and let the muffins cool for at least 5 minutes before removing from the pan and serving. They taste great warm, or at room temperature.
Makes 12 muffins
For a more indulgent treat, transform the muffins into cupcakes with this pumpkin spice frosting that is truly the icing on top of the cake! =)
*1/2 can Organic pumpkin purée (about 7.5 oz)
*6 tablespoons softened grass-fed butter
*1/2 tspn pure vanilla extract
*1 tspn cinnamon
*1/2 teaspoon nutmeg
*1/4 tspn ground cloves
*1/4 tspn all-spice
* 1/4 tsp powdered ginger
*3 tablespoons Potato starch
*2 cups Lower glycemic non-stomach ache powdered sugar (1 cup Organic cane sugar & 1 cup coconut sugar blended until pulverized in a high speed blender like a Vitamix)
Blend together the pumpkin purée, butter and vanilla with an electric handheld or stand mixer on low for about a minute. Then, continue to blend on medium- high speed until it is somewhat fluffy. Add in the spices, and continue blending on medium. Blend in the potato starch 1 tablespoon at a time. Next, do the same with the powdered sugar, 1 cup at a time. The frosting will have a slightly marbleized appearance. Cool it in the fridge for about 30 minutes. Frost cupcakes once they have cooled to room temperature. Enjoy!
Fall 2018 Update: I recently made this as a bunt cake, and it was gone instantly.. so easy too!