Irresistible Gluten-Free, Dairy-free, Nut-free Pumpkin Muffins - A Delight for a fall afternoon!

Gluten-Free, Dairy-free, Nut-free Pumpkin Muffins - A Delight for a fall afternoon!

Hey there, amazing bakers! It's Neekta from Baking with Neekta, and I'm thrilled to bring you a delectable treat that's not only scrumptious but also tailored to meet your dietary requirements. These Gluten-Free, Dairy-free, Nut-free Pumpkin Muffins - A Delight for a fall afternoon, are the perfect companion to a cup of tea or coffee on a crisp autumn morning.

The Magic of Homemade Pumpkin Puree

Before we dive into this mouthwatering recipe, make sure you've got your secret weapon ready – homemade pumpkin puree. If you haven't yet, you can find the recipe in my earlier blog post: Neekta's Homemade Pumpkin Puree Recipe.

Now, let's get started with these delightful pumpkin muffins.

Ingredients You'll Need:

• 3 cups white rice flour

• 2 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 tsp cinnamon

• 1 tsp allspice

• ½ tsp nutmeg

• 4 eggs, room temperature

• 1 ½ cups brown sugar

• ½ cup coconut milk

• 2 ½ cups pumpkin puree (you know the secret!)

• 1 cup melted coconut oil

• 2 tsp vanilla extract

Directions:

1. Preheat Your Oven: Start by preheating your oven to 350 degrees Fahrenheit (about 175 degrees Celsius).

2. Prepare Muffin Tins: Line your muffin tins with paper liners or give them a light greasing with coconut oil.

3. Dry Ingredients: In a medium bowl, mix together the dry ingredients – white rice flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.

4. Wet Ingredients: In a separate large bowl, combine the wet ingredients – eggs, brown sugar, coconut milk, that delicious homemade pumpkin puree, melted coconut oil, and vanilla extract.

5. Mix and Combine: Gently add the dry ingredients to the wet ingredients and mix until everything combines into a smooth, nice-smelling batter.

6. Scoop and Bake: Using a scoop (ice cream scooper works!), distribute the batter into each muffin tin cavity.

7. Baking Time: Pop those muffin tins into the preheated oven and let them bake for around 30 minutes. You'll know they're ready when a toothpick inserted into a muffin comes out clean.

8. Enjoy! The best part – indulging in these warm, pumpkin-infused delights. (In fact, these muffins are best fresh out of the oven).

These muffins aren't just a treat; they're proof to the fact that you can have delicious baked goods even with dietary restrictions.

So, what are you waiting for? Whip up a batch of these Pumpkin Muffins, savor the flavors of the season, and have a nice baking experience!

Stay tuned for more mouthwatering, food-sensitive recipes.

Happy baking,

Neekta

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