Check out the full recipe here.
Gluten Free Pumpkin Muffins with Cacao Nibs by Elise New
18
10 minutes
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
- ¾ cup Judee’s Quinoa Flour
- ⅓ cup Judee’s Ivory Teff Flour
- ⅓ cup Judee’s Arrowroot Powder
- ⅓ cup Judee’s Expandex Tapioca Starch
- 1 teaspoon Judee’s Xanthan Gum
- 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
Glaze (optional)
- 1 Tablespoon butter, melted
- 1 Tablespoon milk
- ½ cup powdered sugar
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!
