Low-FODMAP Pumpkin Muffins
Makes 12 Muffins
1 cup gluten-free all purpose flour
3/4 cup coconut flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger (see below for tips on a fresh ginger alternative, which is what I used)
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1 tsp. vanilla extract
1/4 cup coconut oil
1 1/3 cups brown sugar
1 1/3 cups pumpkin puree
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with coconut oil – spray or spread across each muffin space.
Use this step only if you are using fresh ginger. Chop 1/4 inch of ginger into small portions. Grind down using mortar and pestle or on a cutting board with a hard edged tool. Continue to work with the ginger until the large clumps have been broken apart.
Mix the dry ingredients into a medium size bowl – combine both types of flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
In a large bowl, beat the coconut oil and brown sugar under it combines fully, 1 to 2 minutes.
Add the eggs one at a time to the oil and sugar mixture, beating until fully combined.
Mix in the pumpkin puree and vanilla extract.
Slowly add the dry ingredients and mix until combined.
Spoon the batter evenly into the muffin cups.
Bake the muffins for 15 to 20 minutes or until the center is cooked through.