Gluten Free Pumpkin Muffins w/ Maple Buttercream Frosting

🧂 Ingredients

• 3 eggs
• 3/4 cup sugar
• 1 1/4 cups pumpkin puree
• 3/4 cup coconut oil

  melted, or other vegetable oil
• 2 teaspoons vanilla extract
• 2/3 cup teff flour
• 1/3 cup arrowroot starch
• 1/2 cup  sorghum flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 cups butter softened {or vegan shortening/spread for dairy free}
• 2 3/4 cups powdered sugar
• 2 tablespoons maple syrup

Instructions

• 1 Make the muffins: Preheat oven to 350 degrees, and line a muffin pan with
  liners.
• 2 In a large bowl, combine eggs, sugar, pumpkin puree, coconut oil, and vanilla.
   Mix well by hand or with a mixer.  In a separate bowl, combine the flours,
  arrowroot powder, salt, baking soda, and pumpkin pie spice. Mix together well
  and add to the wet ingredients.  Stir or mix until well combined.
• 3 Pour batter into cupcake liners {they will be full} and place in oven.  Bake for
  25 minutes or until done.  Set aside to cool before frosting, or eat them as is
  for a equally delicious, but less decadent and less caloric treat!
• 4 Make the frosting: Combine butter or shortening/margarine and powdered sugar in
  a bowl and use a hand mixer to combine well.  Add maple syrup and continue
  mixing for approximately 2 minutes, or until frosting is nice and fluffy.
   Spread on top by hand or use a pastry bag to pipe frosting on top of cooled
  muffins.

Nutrition Info