Pumpkin walnut muffins, lightly spiced, moist and fluffy. Ideal for breakfast or snacking.
We’re well into November now and Halloween is long gone but my love for pumpkins is still strong. They’re one of my favourite things to eat this time of year and while I haven’t got around to making pumpkin soup, I have made pumpkin walnut muffins.
One of the things I love about this season is the wonderful autumnal spices on offer, especially cinnamon, which inspired these healthy pumpkin and walnut muffins.
With a crunchy nutty topping and a moist, fluffy centre these lightly spiced treats are perfect for breakfast but also work well as snacks too.
I have to say that the result of these muffins were a happy surprise, which I’ve made again and again. I wasn’t sure if they were going to work as testing new gluten free flours combinations always makes recipe testing interesting but these worked well, and rose just like muffins should.
These Pumpkin Walnut Muffins are:
Pumpkin Walnut Muffins
- 2 cups of *gluten free flour mix
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 2 tbsp. apple cider vinegar
- ¼ cup of canola oil
- 1 ½ cups of pumpkin puree
- ¼ cup of plant based milk
- ¼ cup chocolate chips
- 1 cup of coconut sugar<br><br>
- A handful of chopped walnuts
Pre heat the over to 180c and line a cupcake tin with 8 cake cases / or grease with a little oil
Place all of the dry ingredients into a bowl and stir well
Add the wet ingredients into a jug and stir well
Pour the wet ingredients into the dry ingredients and stir until well combined
Divide the mixture between the cases
Before placing into the oven, sprinkle a few walnuts and coconut sugar onto each muffin
Bake for 20-30 mins, until a cake tester comes out clean
Recipe Notes* 1 1/2 cups brown rice flour, 1 1/2 cup sorghum flour, 3/4 cup potato starch and 3/4 cup arrowroot. This will make 3 1/2 cups of flour which is more than you need for the recipe. Store in a jar for next time.
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