Incredibly moist, tender and perfectly spiced pumpkin doughnut muffins that no one will ever suspect are gluten-free!
Servings: 8standard muffins
Calories: 163kcal
Ingredients
1/2cupoat flour
1/2cupsweet rice flour
1/4cupalmond meal
1/4cup+ 2 tablespoons sugar
1teaspoonbaking powder
¼teaspoonbaking soda
1 ½teaspoonscinnamon
1/2teaspoonginger
1/2teaspoonnutmeg
1/2teaspoonsalt
1/8teaspoonground cloves
2large eggs
1/4cup+ 2 tablespoons almond milk
1/3cup+ 2 tablespoons pumpkin purée
2tablespoonsoil
1 ½teaspoonsvanilla extract
For a maple glaze:
1/3cuppowdered sugar
1.5teaspoonsmaple syrup
1-2teaspoonalmond milkstart with 1 and add more if needed
dash of cinnamon
Instructions
Preheat your oven to 350 F and grease or line your muffin pan with wrappers.
Combine all dry ingredients (flours, sugar, baking powder, baking soda and spices) in a large bowl, mixing well. In another bowl, whisk the eggs together, then add the milk, pumpkin purée, oil and vanilla. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).
Spoon heaping quarter cups of batter into each muffin well, filling about ¾ of the way. Bake for 20-24 minutes, until puffed, golden brown, and firm enough to spring back against a light finger poke. A toothpick inserted in the center should come out clean. Let cool in the pan for a few minutes, then carefully remove and let cool fully.
I think these are great on their own, but for the glaze, whisk all the ingredients together and spoon over each cooled muffin.