Gluten-free pumpkin muffins that are naturally sweetened with coconut sugar and orange. They are dairy-free and perfect for a snack or quick breakfast.
1orangezest, and juice of (about 1 tsp of orange zest and 1/4 cup freshly squeezed orange juice)
1tspalmond extract
Dry Ingredients
½cupgluten-free all-purpose flourI used King Arthur's
½cupblanched almond flour
¼tspkosher salt
2tspbaking powder
Instructions
Make the oat-crumb topping
In a bowl, add all of the ingredients. Mix with a fork or use your hand to incorporate. A clumpy texture is the result and should be able to press together when pressed between your fingers.
Make the muffins
In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated.
Next, add all of the dry ingredients into the wet ingredients. Mix and fold with a spatula. No need to worry about over-mixing. This recipe does not contain gluten. Set aside on the countertop (uncovered is ok) for 10 minutes.
While the muffin batter is resting, preheat the oven to 325°F.
When ready, place 6 muffin wrappers inside the muffin pan indentions. Fill until 3/4 full. Add the oat crumb on top. Fill any leftover indentions with water and place them into the oven for 30 minutes or until a toothpick inserted comes out clean (you can also use a butterknife for this trick).