Gluten Free Pumpkin Muffins with Cacao Nibs by Elise New
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Servings
18
Prep Time
10 minutes
Cook Time
18 minutes
Make these fluffy, gluten-free pumpkin muffins by Elise New using a blend of our flours, tapioca starch, xanthan gum, and cacao nibs.
Ingredients
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¾ cup Judee’s Quinoa Flour
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⅓ cup Judee’s Ivory Teff Flour
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⅓ cup Judee’s Arrowroot Powder
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⅓ cup Judee’s Expandex Tapioca Starch
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1 teaspoon Judee’s Xanthan Gum
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½ cup Judee’s Cacao Nibs
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon salt
3 eggs
1 ¼ cup sugar
2 teaspoons vanilla extract
2/3 cup oil
1 15 oz. can of pumpkin puree, or 1 ¾ cup
1 Tablespoon butter, melted
1 Tablespoon milk
½ cup powdered sugar
Glaze (optional)
Directions
Preheat oven to 350º
Line 18 muffin cups with paper liners and set aside
Combine flours, starches, spices, baking powder, baking soda, salt, and xanthan gum together and set aside
In a separate large mixing bowl, whisk eggs, and then add sugar, vanilla, oil, and pumpkin puree
Whisk until fully combined
Stir in dry ingredients until just mixed
Stir in cacao nibs (or chocolate chips), again until just mixed
Divide batter between the 18 muffin cups
Bake in center of oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin comes out clean
Remove from oven and let cool
Combine icing ingredients if using
When muffins are cool, drizzle icing over them.
Enjoy!
