Healthy Gluten Free Dairy Free Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins

Healthy Gluten-Free Dairy-Free Pumpkin Muffins

I decided to go out on Saturday morning and do some work with a friend. After we had finished he invited me to a cafe for a quick drink. Since he was
shouting i couldn’t turn down the offer. He ordered a gluten free dairy free pumpkin muffin, since he suffers from Gluten intolerance, and since he was paying i just had to try one too.

These were so sweet and had that fluffy melt in your mouth texture that i decided i just had to share this recipe with you guys. So here it is. Oh and by the way these
are real pictures of my Healthy Gluten-Free Dairy-Free Pumpkin Muffins. I hope you enjoy them!

Healthy Gluten Free Dairy Free Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 12

Healthy Gluten Free Dairy Free Pumpkin Muffins

Ingredients

  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 3/4 cup raw honey
  • 6 tbsps boiling water
  • 2 large eggs
  • 1/2 cup coconut oil (or melted butter)
  • 1/4 cup cold water
  • 11/4 cups pumpkin purée (canned or homemade)

Instructions

  1. Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just "dump and mix" but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
  2. Line muffin tin and pour about ¾ full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
  3. You might have a little left over, and a mini loaf pan is usually just right for the excess.

 

fresh pumpkin muffin