Kristen Palmer
It's prime pumpkin time and these muffins are a perfect fall snack.
It's comfort in a muffin cup. The combination of pumpkin, fall spices, and a touch of cocoa tastes how a cozy blanket feels.
Pumpkin Cocoa Muffins (gluten free, dairy free, low-fat)
- 1 1/2 c. Bob's Red Mill All-Purpose Gluten Free Baking Flour
- 1/4 c. tapioca flour
- 3 T. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp sea salt
- 1 egg + 2 egg whites
- 1/3 c. natural cane sugar
- 1 c. pumpkin puree
- 2 T melted coconut oil* or canola oil
- 1/3 c. agave syrup
- 1/4 c. natural, unsweetened applesauce
- 1/4 c. unsweetened almond milk or cow's milk
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Spray muffin tin with cooking spray or line with muffin cups. Measure all dry ingredients (flour - salt) into a medium bowl and set aside. Next, combine eggs and sugar in a large bowl and beat until light and foamy. With mixer on medium, slowly add oil and mix just until combined. Stop mixing, add the remaining ingredients (pumpkin - vanilla) then mix together on low. Now add the dry ingredients to the wet and mix lightly, just until combined. Spoon batter into prepared muffin tin and place in the preheated oven. Bake 12-14 minutes or until a tooth pick inserted into a muffin comes out clean. Cool slightly, then remove from the pan and enjoy.
*If using coconut oil, be sure that all ingredients are at room temperature before combining. This will enable oil to remain in its liquid state.
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