A great time of year for all-things pumpkin. I really enjoy this recipe for Pumpkin Muffins that is both gluten and dairy free. Please note that this recipe is not "legal" for those following a Specific Carbohydrate Diet or GAPS diet.
- 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
- 3/4 cup coconut flour
- 1 (15 ounce) can unseasoned pumpkin puree
- 1 teaspoon salt
- 1 cup vegetable oil
2 teaspoons baking soda - 1 cup brown sugar or 1 cup sucanat
- 1/2 cup maple syrup
- 1/2 cup water or 1/2 cup milk
- 2 tablespoons pumpkin pie spice
- 4 eggs
Preparation Directions:
1. Preheat oven to 350°F
2. Mix all dry ingredients in a large bowl.
3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.4. Whisk all ingredients until combined and smooth.
5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
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