Gluten-Free Pumpkin Spice Muffins

Step 1

Spray 15 muffin wells with non-stick baking spray.

Step 2

In a medium pot over medium heat, combine and stir pumpkin puree, banana, and maple syrup until it caramelizes and darkens- about 7 minutes. Then let cool completely in fridge for about 15 minutes.

Step 3

While the pumpkin mixture cools, whisk together flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cloves. Set aside.

Step 4

Add to the cooled pumpkin mixture the oil, yogurt, vanilla, and eggs and mix well.

Step 5

Add flour mixture to the pumpkin mixture and whisk just until combined.

Step 6

Preheat oven to 350 degrees F.

Step 7

With a rubber spatula, fold in coconut, raisins, and walnuts. Then, fill the muffin tins about 3/4 full.

Step 8

Bake muffins for about 25 minutes or until a toothpick comes out clean.

Step 9

Garnish muffins with a sprinkle of coconut and let cool about 20 minutes before removing from pan.