Pumpkin Spice Muffins in pan CathysGlutenFree.com
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Pumpkin Spice Muffins

CathysGlutenFree.com
Course Breakfast
Cuisine American
Keyword pumpkin muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 321kcal
Author Cathy

Ingredients

  • 1 cup tapioca OR arrowroot flour
  • 3/4 cup white rice flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspooon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves ground
  • 1/2 teaspoon fine sea salt
  • 2 eggs separated, at room temperature
  • 1 1/4 cup pure pumkin puree not pie filling
  • 6 tablespoons coconut oil melted
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla
  • 3/4 cup chocolate chips OR raisins

Instructions

  • Preheat oven to 375 F.
  • If necessary, melt coconut oil in a pyrex measuring cup in the preheating oven. (I then use the same measuring cup later to measure the pumpkin and then the maple syrup.)
  • In a large mixing bowl, whisk together the dry ingredients.
  • In a small mixing bowl, whisk together pumpkin, maple syrup, melted coconut oil, vanilla, and egg yolks.
  • Stir wet ingredients into dry ingredients.
  • Beat egg whites until soft peaks form. Gently fold into the batter.
  • Stir in the chocolate chips or raisins just until they are fairly evenly distributed.
  • Divide batter into 12-cup muffin pan. Bake for 17 minutes or until done. You'll know they are done when you poke a fork or toothpick into the centre of one, and it comes out clean.
  • Allow to cool on a wire rack.

Nutrition

Serving: 1muffin | Calories: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 270mg | Fiber: 2g | Sugar: 16g