Gluten Free Pumpkin Crinkle Muffins

I’ve always loved “pumpkin season”. But when the weather gets a bit colder and pumpkin aisles get swapped for peppermint mixes, I get a little sad. Why can’t pumpkin season be every season? Over here at The Lemon Tribe, we’re making it happen.

After a pretty rough stomach bug a few days ago, my stomach was not feeling so hot. I was past pasta but wasn’t quite up to anything green yet and had enough energy to bake. Then I saw I had a can of pumpkin puree and these delicious bites of pumpkin gluten free goodness were born from my oven. To be clear, they’re not super sweet. You could dress them up with icing or almond butter but I preferred to eat them heated up and plain.

These are somewhat nutritious as well, with pumpkin, honey, gluten free flour and not much else. Grab them on your way out the door for a quick breakfast or use them as a semi-sweet dessert. I’ve been really trying to lower how much sugar I’ve been intaking (more on that later) and these really delivered.

For a bit more sweetness you can make a simple icing which takes all of five minutes. All you need is a cup of powdered sugar, a tablespoon of vanilla extract, and 1-2 tablespoons of a milk or alternative milk of your choosing. Mix it together 1 tablespoon at a time and it’ll set and be ready for spreading on these or anything else you want!

Let me know if you have any other semi-sweet recipes to make — I’d love to know! Enjoy!

Print

With ImageWithout Image

Gluten Free Pumpkin Crinkle Muffins

Yield: 12

Author: The Lemon Tribe

Prep time: 10 MinCook time: 28 MinTotal time: 38 Min

Ingredients

• 1 cup organic pumpkin puree
• 1/2 cup of avocado honey (normal is fine too)
• 2 eggs
• 2 teaspoons vanilla extract (I used bourbon vanilla)
• 1/4 cup coconut flour
• 3 teaspoons pumpkin spice
• 1 cup + 1 tablespoon all purpose gluten free flour
• 1 pinch of sea salt

Instructions

1. Preheat oven to 350 and spray a muffin tin with coconut or olive oil
2. Mix all the dry ingredients in one bowl until fully combined
3. Mix the wet ingredients in another bowl
4. Transfer the wet ingredients into the dry ingredient bowl and stir well
5. Fill each muffin tin to a little over half or more if you want some extra fluffy muffins
6. Bake for 25-28 minutes or until a fork comes out clean
7. Let cool for several minutes then transfer to a rack for full cooling
8. Top with icing if desired
9. Heat and eat when ready
10. Store in fridge for up to 7 days

Notes

It's important this has enough of the wet ingredients in it, otherwise it will turn out dry. Make sure to put the full amount of all ingredients in!

Did you make this recipe?

Tag @thelemontribe on instagram and hashtag itthelemontribe

Created using The Recipes Generator