Gluten Free Pumpkin Muffins
Rose Karlsen
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Ingredients:
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1 ¾ cups all-purpose gluten-free flour
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¾ cup sugar
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½ cup brown sugar
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1 teaspoon baking soda
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½ teaspoon salt
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2 teaspoons cinnamon
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¼ teaspoon ground cloves
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½ teaspoon nutmeg
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2 eggs
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1 cup pumpkin puree (not pie filling)
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½ cup neutral cooking oil
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1 teaspoon vanilla extract
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½ cup dark chocolate chips
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2 drops Cloves essential oil
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2 drops Nutmeg essential oil
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4 drops Cinnamon Bark essential oil
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Optional - Cinnamon Maple Glaze
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1 cup powdered sugar, more if needed
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1⁄4 teaspoon cinnamon
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1 tablespoon very soft butter
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1⁄2 teaspoon vanilla
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1⁄4 cup good maple syrup, more if needed
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2 drops Cinnamon Bark essential oil
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Young Living Oils Used in this Recipe:
#5585 Cinnamon Bark Vitality Oil
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Directions
Preheat the oven to 375F. Line a standard sized muffin baking tray with paper muffin liners.
Add flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
Add eggs, pumpkin puree, oil, vanilla extract, and essential oils. Mix just until combined. Add chocolate chips and fold in gently.
Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Optional glaze: whisk ingredients together until smooth. Drizzle over muffins.
