Rise and Shine Gluten-Free Muffins
A taste of fall with pumpkin spice, poppy seeds, and natural vanilla.
Equipment
- 1 Kitchen Scale - To measure ingredients
- 1 Oven
- 1 Electric or Stand Mixer
- 1 Muffin or Cupcake Pan
- 12 Muffin or Cupcake Liners - Optional, your preference whether bare or lined
- 1 Large Mixing Bowl
- 1 Medium Food Disher or Portion Scoop - Optional, large spoon will also work
- Toothpicks
Ingredients
- 178 grams Gluten-Free Bob's Red Mill 1 to 1 Flour - Sub bread flour for traditional muffins
- 198 grams Granulated Sugar
- ½ tsp Salt
- 1½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Pumpkin Pie Spice
- 1 tbsp Cinnamon
- 1 Egg
- 1 Egg Yolk
- 57 grams Coconut Oil
- 2 Vanilla Beans -Suggest Grade A Blue Bird Vanilla Beans
- 100 grams Carrots, grated
- 165 grams Pumpkin Puree
- 30 grams Chopped Pecans
- 75 grams Flaked Coconut
- 85 grams Poppy Seeds - Suggest Blue Bird UK Poppy Seeds
- 1 tbsp Turbinado Sugar - Optional, to sprinkle on batter
Creamy Glaze
- 1 cup Powdered Sugar
- ½ tsp Vanilla Extract - Suggest Pure Bourbon Vanilla Bean Extract
- 4 tbsp Heavy Cream
Instructions
- Preheat your oven to 350 degrees and line muffin tins with muffin liners.
- Slowly add in the dry ingredients and incorporate until it has been evenly distributed.
- Scoop in the pumpkin puree’ and fold it into the batter. Once integrated, pour in the carrots, pecans, coconut, and poppy seeds and mix once again until all ingredients are blended.
- Optional – Sprinkle a little bit of turbinado sugar on top of the batter.
- Bake for 12-15 minutes, or until top are set, and a toothpick comes out of the middle clean. After cooled, create a glaze using powdered sugar and enough heavy cream to reach the desired consistency. Drizzle over the tops of the muffins and serve.
Notes
We recommend our own vanilla beans, poppy seeds, and vanilla extract to ensure this recipe has the best ingredients. We want you and your loved ones to get the most out of these muffins.