Updated: Nov 28, 2021
A great holiday treat. Delicious, sweet, soft and tasty.
A nice hot cup of my Gluten Free Homemade Crockpot Hot Chocolate would compliment the pumpkin muffins perfectly.
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Sift gluten free flour into a bowl. Don't skip this step. Sifting the flour will make a lighter muffin rather than a dense muffin. Whisk together the flour, cinnamon, baking soda and salt and set aside.
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In a separate bowl, combine the can of pumpkin and sweetened condensed milk. Stir in applesauce, olive oil and vanilla. (see video)
Pour the dry ingredients into the wet ingredients. Whisk together until smooth. Brush your muffin tins with olive oil. Fill halfway with batter. With the back of teaspoon, smooth out the batter in the muffin tin. (see video)
In a medium bowl bend yogurt, sugar, crushed banana and vanilla until well blended and smooth. I used my immersion blender to blend until smooth - I didn't film this part. (see video)
Top each muffin with yogurt mixture and use a toothpick to swirl with the batter. (see video)
Place muffins into a preheated 350 degree oven. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. (see video)
Allow to cool completely. Put some of the yogurt mixture on top when serving. (see video)
Store in an airtight container in the refrigerator. Store yogurt topping in a covered.
1 ¾ cups gluten free flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 15 oz can of pumpkin puree
1 14 oz can Sweetened Condensed Milk
1/2 cup applesauce
1/4 cup olive oil
1 tablespoon vanilla
1 cup whole milk Greek yogurt
1/4 cup sugar
1 ripe banana
2 tsp vanilla extract