Gluten Free Pumpkin Muffins

Prep Time 10 minutes

Ingredients

• 2 cups SR gluten free flour
• 1 teaspoon baking soda
• pinch of salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup kefir
• 1/2 cup milk
• 2/3 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 2 teaspoons cinnamon sugar for dusting on top

Instructions

1. Preheat oven to 170°C. Line a muffin tin with paper liners.
2. In a large mixing bowl mix together the butter and sugars. Add eggs, pumpkin, vanilla extract and kefir, mixing on medium speed until combined.
3. Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.
4. Pour batter into muffin cups and bake for about 22 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.
5. When serving warm, slice open and top with butter if desired.

To prevent cupcakes from flattening (or sinking), i) don’t overfill liners (2/3 full), ii) use fresh leaveners, mix batter gently to avoid knocking out air, iii) bake in a properly preheated oven (sometimes starting hotter then reducing temp), and iv) avoid opening the oven door too early. Ensuring the batter isn’t too runny and using room temperature ingredients also helps them hold their structure and rise properly, leading to a better dome or flatter top, depending on your goal.