Dairy-Free Gluten-Free Pumpkin Raisin Muffins with Coconut Oil & Maple Syrup
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Why I Love This Recipe
Pumpkin has been grown in North America for over 5,000 years and was a staple food for Native Americans before becoming a favorite in modern-day fall recipes.
Ingredients You'll Need
1 1/2 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup coconut oil, melted and cooled
1/3 cup pure maple syrup
1 cup pumpkin puree
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/3 cup raisins
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until well-blended.
In a separate bowl, whisk together the melted and cooled coconut oil, maple syrup, pumpkin puree, almond milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the raisins evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each liner about three-quarters full.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Pairs Well With
For a delightful pairing, enjoy these muffins with a warm chai tea latte (non-alcoholic) or a glass of spiced apple cider (alcoholic).
Questions, Comments & Reviews
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