Gluten Free Pumpkin Muffins

Preheat the oven to 350F and fill a muffin tin with 12 paper liners.

Combine the all purpose flour, almond flour, baking powder, baking soda, salt, and spices and set aside.

Mix together the pumpkin, coconut oil, and sugar in a large bowl using a whisk or electric mixer.

When well combined, mix in the eggs and vanilla.

Mix in the dry ingredients until you reach a smooth batter.

Fill the liners 3/4 of the way full. The recipe makes exactly 12 muffins so don’t leave any batter behind.

Bake for 20-22 minutes or until a toothpick in the center comes out clean. They should be puffed up with some cracks running through the tops.

Let them cool for a few minutes in the tin then transfer the muffins to a cooling rack.

Mix together the cinnamon sugar coating.

You can either coat the tops in cinnamon sugar or the entire muffins. If just the tops, gently dunk the warm muffin tops into the mixture and twist to coat.

To coat the entire muffins, let them cool for about 20 minutes and then remove the liners. Toss in the bowl of cinnamon sugar to coat.

Store in an air tight container at room temperature for up to 5 days or in the fridge for up to 10 days. Enjoy!