Gluten-Free Pumpkin Muffins
Ingredients
- 1 cup pumpkin (canned or fresh mashed)
- ½ cup applesauce (all natural, no sugar added)
- 2 eggs (or 2T ground flaxseed plus 6T water)
- 3 T pure maple syrup
- 1 t. vanilla
- ¾ cup Organic Rice Milk (or milk of choice)
- ¾ cup Organic Brown Rice Flour
- ½ cup Millet Flour
- ½ t. guar gum
- 1 t. baking soda
- Pinch of sea salt
- 1 T ground flax seed
- 2 t. cinnamon
- ½ t. nutmeg
- ¼ t. ginger
- ¼ t. cloves (optional)
Add-ins: chocolate chips, raisins, dried cranberries
Instructions
- Preheat oven to 350º.
- Add all the dry ingredients in one bowl. Stir to combine well.
- Add the pumpkin, applesauce, eggs, maple syrup and vanilla in another bowl. Whisk together.
- Add the dry ingredients to the wet, a little at a time. Mix well, adding in the milk until all is blended and incorporated. Do not over mix.
- Fold in chocolate chips or other add-ins – or simply bake the muffin plain
- Oil or line muffin tins with baking cups. Coconut oil or Earth Balance butter work well. Scoop batter into muffin tins, filling to the rim of each cup.
- Bake in preheated oven according to size: *small mini-muffin pans: about 20 minutes, *Regular muffin tins: 25-30 minutes
- Knife should come out clean when completely baked. *They will dry out if over baked.
- Makes one dozen muffins or about 24 mini muffins.
- Let cool on a rack. Freeze or enjoy right away.
Notes
It is best to freeze whatever you don’t eat the day you bake these muffins.
To Freeze: Place muffins on a baking rack in the freezer for 1-2 hours. Take out of freezer and place in a container or freezer bag. Replace in the freezer until ready to eat.
If not frozen, after a couple of days, they may dry out and start to crumble.