Gluten-Free Pumpkin Muffins with Maple Walnut Glaze

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Average Rating: 5 | Rated By: 3 users

As soon as October comes around, we think of pumpkins and squashes. Pumpkin is a winter vegetable packed with antioxidants, vitamin C and fiber and is also low in calories. Pumpkin adds moisture to baked goods and a tasty nutty flavour. These wonderful pumpkin muffins are topped with delicious light maple walnut glaze. This recipe is a must try this fall

 

Ingredients

  • 1 cup sorghum flour
  • ½ cup almond flour
  • ½ cup tapioca or arrowroot starch
  • 1/3 cup coconut flour
  • 1 tsp. xanthan gum
  • 1 tsp. GF ground cinnamon
  • 1 tsp. GF ground ginger
  • ½ tsp. sea salt
  • ¼ tsp. GF nutmeg
  • 1 cup raw turbinado sugar
  • 1 cup pure pumpkin puree
  • ½ cup non-dairy milk, such as coconut, almond or rice
  • 1/3 cup extra-virgin olive oil
  • 2 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • MAPLE WALNUT GLAZE
  • 1 cup raw walnuts, divided
  • ¼ cup pure maple syrup
  • 2 Tbsp. coconut oil
  • ¼ cup coconut cream
  • 1 tsp. pure vanilla extract
  • Instructions

  • Preheat oven to 350 F and line a muffin pan with paper liners
  • In a large bowl mix flour, starch, xanthan gum, cinnamon, ginger, salt, and nutmeg
  • In a separate bowl using an electric mixer, mix sugar, pumpkin puree, milk, oil, eggs, vanilla and lemon juice. Add to dry ingredients and beat the batter until everything is combined. If the batter is too dry add a little more milk until the batter is smooth
  • Spoon the batter into muffin pan, close to the top. Bake for 22 – 25 minutes or until a toothpick inserted in the middle comes out clean and they are golden
  • MAPLE WALNUT GLAZE
  • Combine ¾ cup of walnuts, maple syrup, coconut oil and coconut cream in a high-speed blender and blend until creamy
  • Roughly chop ¼ cup walnuts and add to maple glaze. Stir to combine. Refrigerate for 1 hour before glazing cooled muffins


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