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.
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