Enjoy these healthy gluten-free pumpkin muffins with a cup of tea or coffee for a treat on a cozy fall day!
For this recipe, we simply modified our healthy gluten-free cupcake recipe. If you would like the kid-friendly, visual instructions, follow our cupcake recipe, with these modifications:
- reduce Greek yogurt from 2 to 1.5 cups
- use 4 Tbsp. maple syrup
- add 1 cup canned pumpkin puree
- add 1 Tbsp. pumpkin pie spice
- add 1 tsp. ground cinnamon
- add 1 cup dark chocolate chips or mini chocolate chips
P.S. We love light buckwheat flour for gluten-free baking. Light buckwheat does not have the strong taste of regular buckwheat, and it has a nice light color. We order our light buckwheat directly through Bouchard Family Farms (with a quantity discount), but if you would like to try just one bag, it is also available on Amazon.
Enjoy!
Love gluten-free baking? Subscribe to find out when we post new recipes.
Welcome to sparklesandsprinkles.blog!
Note: Some links on this page are Amazon Affiliate links. Sparkles and Sprinkles is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Other links may or may not be affiliate links. We provide links because we have found these products or services beneficial, and we think you might too.