As soon as my husband hears the words “gluten-free”, his immediate response is “no thanks”. Not because he’s disinterested in the health benefits, but because he’s disinterested in eating food that tastes like cardboard. When it comes to baked goods, gluten-free is an extra challenge. But I was pleasantly surprised when I saw him sneaking an extra helping of these pumpkin muffin tops.
I love to bake, and finding healthy gluten-free recipes can be kinda tricky. Getting all the elements right rarely happens. Texture, consistency, moisture, and taste have to line up for a winning combination. These muffin tops have all the right things going for them. Hot out of the oven, they’re a perfect pair to a tall glass of almond milk
- 1/2 C. coconut milk
- 1/4 granulated sweetener (I used Lakanto Monkfruit Sweetener)
- 2 Tbsp. ground flax seeds
- 1 tsp. vanilla extract
- 3/4 C. pumpkin puree
- 1/2 C. coconut oil, softened
- 3/4 C. almond flour
- 1/4 C. coconut flour
- 2 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1.4 tsp. salt
First, preheat your oven to 350°F and line a cookie sheet with parchment paper.
Next, combine the coconut milk, sweetener, ground flax, and vanilla extract in a mixing bowl and set aside for about 5 minutes while the flax thickens up.
Once the ground flax is nice and gooey, go ahead an stir in the pumpkin puree and softened coconut oil.
In another bowl, mix together the dry ingredients (almond flour, coconut flour, cinnamon, baking powder, baking soda, salt). Then combine everything together in big happy mixing bowl party. The batter should be too thick to pour, but still soft and spreadable.
Now, using an ice cream scooper, scoop your batter onto the lined cookie sheet and bake for about 30 minutes, or until a toothpick poked into the center comes out nice and clean.
Do your best to let these things cool to a reasonable temperature, or if you’re like, me go ahead take your chances with 350° pumpkin muffin tops. Spoiler alert, they almost always burn my tongue.