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Gluten - Free Pumpkin Snickerdoodle Muffins

Gluten Free Pumpkin Snickerdoodle Muffins


  • Author: Natalie Way
  • Cook Time: approx. 20 - 23 mins
  • Total Time: approx. 20 - 23 mins
  • Yield: 12 1x
  • Diet: Gluten Free

Description

Fall is in full effect. What better way to kick off the season then with a pumpkin treat. These easy gluten – free pumpkin snickerdoodle muffins are super tender and moist.


Scale

Ingredients

Ingredients List For Recipe

  • 1 3/4 cups – Bobs Red Mill Gluten Free 1 to 1 Flour
  • 1/2 tsp – baking soda
  • pinch – salt
  • 1 tsp – cinnamon
  • 1/2 tsp – pumpkin pie spice
  • 1/2 tsp – ginger spice
  • 1/2 tsp – vanilla extract
  • 3/4 cup – organic cane sugar
  • 1/4 cup – brown sugar
  • 1/3 cup – Grapeseed Oil
  • 3/4 cup – Canned Pumpkin Pie mix (not puree)
  • 2 – cage free eggs
  • 1/4 cup – Silk Unsweetened Cashew Milk
  • 1 1/2 tsp – apple cider vinegar

Topping

  • 1/4 cup – Sugar
  • 1 1/2 tsp – cinnamon

Instructions

  • Preheat oven to 350 degrees Line cupcake tin with cupcake liners.
  • In a medium bowl mix together your flour, baking soda, salt, and spices. Set aside
  • In a large bowl cream your eggs, vanilla, and sugars for about 1 minute until light, creamy, and fluffy.
  • Next add in your apple cider vinegar, pumpkin pie mix, milk, and oil. Mix completely in. Wear an apron things get messy 😉
  • Once wet ingredients are fully mixed together slowly add in your dry ingredients. Mix until combined ( don’t over mix ).
  • Using a medium cookie scoop, scoop batter into lined cupcake tins.
  • Bake for 20 to 23 minutes. Check with toothpick when done.

Topping

  • While muffins are cooking mix your cinnamon and sugar in a small bowl.
  • Once muffins are done brush each muffin top with melted dairy free butter and dip the tops of the muffins in the cinnamon and sugar mix.
  • Let muffins cool completely then enjoy!
  • Category: desserts
  • Method: bake
  • Cuisine: american

Keywords: Gluten Free Pumpkin Snickerdoodle Muffins, gluten free desserts