Gluten Free Pumpkin Muffins

4 standard portions

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Ingredients

• 1 cup cassava flour ((120g))
• 2 tbsp almond flour ((30g))
• 1 tsp baking soda ((4g))
• 1 tsp cinnamon ((2g))
• 1 tsp nutmeg ((2g))
• ½ tsp ginger ((1g))
• ⅛ tsp cloves ((0.62g))
• ⅛ tsp pink salt ((0.62g))
• 2 large eggs
• 1¼ cup pumpkin puree ((306g))
• ½ cup maple syrup ((161g))
• ⅓ cup coconut oil ((72g) melted)
• 1 tsp vanilla extract ((4g))
• ⅓ cup carrot ((42g) grated, optional)
• ½ cup walnuts ((58g) chopped)
• 2-3 tbsp raw cane sugar ((24g))
• ½ tsp cinnamon ((1g))

Method

1. Preheat oven at 356F/180C.
2. Line a muffin pan with cupcake liners and set aside.
3. In a medium sized bowl, add the cassava flour, almond flour, baking soda, cinnamon, nutmeg, ginger, cloves and pink salt.
4. Stir to combine the dry ingredients.
5. In a separate medium sized bowl or a jug, whisk together the eggs pumpkin puree, coconut oil, maple syrup and vanilla.
6. Mix the wet ingredients into the dry bowl (do this in increments) using an electric whisk.
7. Fold in the grated carrots now if you are adding it.
8. Spoon the batter into the muffin pan filling up to 3/4.
9. Sprinkle the nut streusel on top of the batter.
10. Bake in the oven for approximately 25-30 minutes or insert a toothpick or skewer until it comes out clean.
11. Once baked remove the muffins and transfer them to cool completely on a wire rack.