Pumpkin Muffins with Cinnamon Chips and Walnuts
Pumpkin Muffins with Cinnamon Chips and Walnuts, perfect for breakfast or snack time. Recipe includes gluten free and traditional versions.
Ingredients
Dry Ingredients (Gluten free)
- ¾ cup oat flour (105g)
- ½ cup tapioca flour (60g)
- ½ cup corn starch (65g)
- 1 tsp baking soda
- ½ tsp guar gum
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Dry Ingredients (Traditional)
- 1¾ cup all-purpose flour (263g)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Wet Ingredients
- 1 egg
- ¼ cup vegetable oil (60ml)
- ¼ cup sugar (55g)
- ¼ cup milk (60ml)
- ½ tsp vanilla
- 1 cup pumpkin puree (250g)
Mixed-Ins
- ¾ cup cinnamon chips (170g)
- ½ cup walnuts (chopped) (65g)
Instructions
- Preheat oven to 350°F. Line a 12 standard size muffin pan with muffin liners. Combine all dry ingredients in a medium-sized bowl.
- In a large bowl, add all wet ingredients. Using a hand whisk, whisk till combined. Add dry ingredients to wet ingredients. Fold in cinnamon chips and walnuts.
- Divide batter evenly into lined muffin pan about 2/3 full.
- Bake for 23 to 25 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow muffins to cool in the pan for 5 minutes.
- Transfer muffins to wire rack to cool completely.
Nutrition
Calories: 214kcal
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