Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1/2 cup (60g) coconut sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1 cup (245g) pumpkin puree
  • 2 large eggs
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour blend, coconut sugar, baking soda, baking powder, sea salt, pumpkin pie spice, cinnamon, and ginger until no clumps remain.
  3. In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is a uniform emulsion.
  4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring just until no streaks of flour remain.
  5. Allow the batter to rest for 10 minutes to ensure the gluten-free starches fully hydrate.
  6. Divide the batter evenly among the 12 muffin cups and bake for 20–22 minutes.