Gluten Free Pumpkin Muffins w/ Maple Buttercream Frosting
Gluten free pumpkin muffins, 2 ways! Choose if you want a healthy{ish} version OR an indulgent version, topped with maple buttercream frosting. Either way you choose, they're absolutely delicious!
Servings: 12 muffins
Calories: 265kcal
Ingredients
Pumpkin Muffins
- 3 eggs
- 3/4 cup sugar
- 1 1/4 cups pumpkin puree
- 3/4 cup coconut oil melted, or other vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup teff flour
- 1/3 cup arrowroot starch
- 1/2 cup sorghum flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
Maple Buttercream Frosting
- 1 cups butter softened {or vegan shortening/spread for dairy free}
- 2 3/4 cups powdered sugar
- 2 tablespoons maple syrup
Instructions
- Make the muffins: Preheat oven to 350 degrees, and line a muffin pan with liners.
- In a large bowl, combine eggs, sugar, pumpkin puree, coconut oil, and vanilla. Mix well by hand or with a mixer. In a separate bowl, combine the flours, arrowroot powder, salt, baking soda, and pumpkin pie spice. Mix together well and add to the wet ingredients. Stir or mix until well combined.
- Pour batter into cupcake liners {they will be full} and place in oven. Bake for 25 minutes or until done. Set aside to cool before frosting, or eat them as is for a equally delicious, but less decadent and less caloric treat!
- Make the frosting: Combine butter or shortening/margarine and powdered sugar in a bowl and use a hand mixer to combine well. Add maple syrup and continue mixing for approximately 2 minutes, or until frosting is nice and fluffy. Spread on top by hand or use a pastry bag to pipe frosting on top of cooled muffins.
Notes
Gluten Free Flour Substitutes: Although I highly recommend you try making these gluten free pumpkin muffins with teff & sorghum flour , if you're in a hurry to make these, and don't have any on hand, you can try substituting the teff and sorghum flour with an equal amount (1 1/6 cup combined) of rice flour.
Subs for Arrowroot: Don't have arrowroot powder? Try tapioca starch or potato starch instead.
Trying to cut back on sugar? These gluten free pumpkin muffins are still mighty tasty sans maple buttercream frosting.
Nutrition Information is WITHOUT frosting.
Nutrition
Calories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 161mg | Potassium: 98mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4030IU | Vitamin C: 1.1mg | Calcium: 28mg | Iron: 1.4mg