1 3/4cupsgluten free all purpose flourI use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
1 1/2tspbaking powder
1tspbaking soda
1tspground cinnamon
1/2cupbuttersoftened at room temperature*
3/4cupcoconut sugar
2large eggsroom temperature
1/2cuppumpkin pureehomemade or store-bought
1tspvanilla extract
1/2cupalmond milk or milk of choice
1/2cuppumpkin seedsplus extra for topping
3/4cupfresh or frozen blueberriesplus extra for topping
Instructions
Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with muffin liners. Set aside.
In a small mixing bowl, combine flour, baking powder, baking soda and cinnamon, mix well and set aside.
In a large mixing bowl, add butter. Take a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the butter for a few seconds just to break it down. Add coconut sugar and beat on high for 1 minute until well combined and fluffy.
Add eggs, pumpkin puree and vanilla. Beat on medium speed for 1 minute or until light and fluffy, scraping down the sides when needed.
Add dry flour mixture into creamed mixture. Beat until just combined.
Pour in milk, mix until milk has combined and mixture forms a soft batter, ensuring not to over-mix.
Gently fold through pumpkin seeds and blueberries with a spatula.
Spoon batter evenly amongst liners, filling each one just below the top edge.
Sprinkle each muffin with a little extra pumpkin seeds and blueberries.
Bake for 18-25 minutes or until a skewer inserted into the middle comes out clean.
Cool in pan for 5 minutes.
Remove and transfer to a wire rack to cool completely.
Enjoy!
Notes
Store in an airtight container, in the pantry, for 4-5 days. *If you don’t want to use butter, replace same quantity with room temperature coconut oil, not melted.