Glutin free pumpkin Muffins



If you don't care for nuts in your pumpkin muffins, use chopped or dried cranberries, raisins, or even chocolate chips.

Ingredients and Instructions
Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.

In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Add in:
1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Now add in:
1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.

Stir in by hand:
1/2 cup roughly chopped pecans or walnuts (or raisins, if you prefer)

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using a wet teaspoon. Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done. Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats

Total Servings: 12

Nutritional Information Per Serving
Calories: 291
Carbohydrates: 34.3 g
Cholesterol: 31 mg
Fat: 11.6 g
Saturated Fat: 3.7 g
Fiber: 2.5 g
Sodium: 201 mg
Protein: 5.1 g