gluten free / vegan pumpkin muffins
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Ingredients
- 2 Tbs. flax meal + 9 Tbs water
- 2 Tbs. agave syrup
- 1 can pumpkin (14 oz.)
- 1 1/4 c. rice flour (superfine grind)
- 1/4 c. potato starch
- 1/4 c. tapioca starch
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. xanathan gum
- 1/2 tsp. salt
- 1/2 c. vegetable oil
- 1 1/4 tsp. cinnamon
- 1 1/4 tsp. ground ginger
- 1/4 tsp. each nutmeg, allspice & cloves
Directions
| 1. | Mix dry ingredients in a mixing bowl. | |
| 2. | In a separate bowl, mix wet ingredients. | |
| 3. | Using an electric mixer, slowly incorporate wet ingredients into dry. Beat for 1-2 minutes. | |
| 4. | Preheat oven to 375 degrees; grease muffin tins. | |
| 5. | Using an ice cream scoop, fill muffin cups 3/4 full. Let sit until oven is preheated. | |
| 6. | Bake 375 degrees for about 25 minutes or until a toothpick comes out clean when inserted into center of muffin. | |
| 7. | Let muffins sit and cool for at least a few hours. For some reason these muffins are a little chewy within the first few hours after baking. After 6-8 hours, the muffins have a "normal" muffin texture. |
