Gluten-Free Pumpkin Muffins (Dairy-Free & Vegan Options)

Ingredients

• 2 large eggs
• 1 cup + 2 tablespoons (258 g) pumpkin puree
• ½ cup (100 g) mild olive oil (or other neutral oil such as sunflower or grapeseed)
• ¼ cup (36 g) coconut sugar (or maple sugar, date sugar, or granulated or brown sugar)
• ¼ cup (76 g) maple syrup
• ¼ cup + 2 tablespoons (90 g) sour cream or full-fat Greek yogurt (use plant-based for dairy-free)
• ¾ cup (75 g) Bob's Red Mill gluten-free oat flour*
• ½ cup (80 g) Bob's Red Mill sweet rice flour**
• ½ cup (60 g) Bob's Red Mill millet flour***
• 2 tablespoons + 2 teaspoons (20 g) Bob's Red Mill tapioca flour
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon fine sea or kosher salt
• 1 tablespoon golden pumpkin spice mix****
• 1 tablespoon maple or coconut sugar
• ½ teaspoon ground cinnamon