Pumpkin Molasses Muffins (GF)
Pumpkin Molasses Muffins (GF)
Ingredients:
1 cup gluten free flour blend (I used bob red mills 1:1 baking flour)
3/4 cup gluten free oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup coconut oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup raw, unsalted pumpkin seeds
(optional) almond meal for sprinkling
Directions:
Preheat oven to 400 degrees F. Brush muffin tin with oil or use cup liners.
In a medium bowl, mix together both gluten free flours, baking soda, salt, cinnamon, cloves, & nutmeg.
In a separate bowl, whisk together sugar, molasses, coconut oil and 1 egg until combined. Add the other egg and whisk. Add pumpkin and vanilla and mix.
Slowly add flour mixture to wet mixture, alternating with the buttermilk. Whisk just until combined. Do not over mix!
Pour batter into muffin pan and sprinkle with the pumpkin seeds and almond meal, if using.
Bake for 18-20 minutes or until a wooden pick inserted in center of muffins comes out clean.
Let cool on a wire rack for 15 minutes, and then remove each muffin to cool completely on rack.
(optional drizzle) I didn't measure, but whipped up a tiny batch of maple butter to drizzle over the muffins. I melted about 1 TB of butter, about 2 TB of maple syrup, and then added just enough confection sugar to create the right texture.
