Gluten-Free Pumpkin Muffins
http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-...
- 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
- 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
- 1/2 cup vanilla almond milk or coconut milk
- 1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Ginger, ground (1 teaspoon)
- Pecans or walnuts (1/2 cup)
- Pumpkin puree (1 cup)
- Canned Goods
- Vanilla almond milk or coconut milk (1/2 cup)
- Cooking & Baking
- Almond flour (1/2 cup)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Bourbon vanilla extract (1 tablespoon)
- Brown sugar, packed organic light (1 1/3 cups)
- Cinnamon, ground (1 teaspoon)
- Coconut flour, organic (1/3 cup)
- Nutmeg (1/2 teaspoon)
- Olive oil, light (1/3 cup)
- Sea salt (1/2 teaspoon)
- Sorghum flour (1 cup)
- Tapioca starch (1/2 cup)
- Xanthan gum (1 teaspoon)
- Drinks
- Lemon juice (1/4 teaspoon)
- Refrigerated
- Eggs, free range organic (2)
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Published October 5, 2010 (2 years ago).
12 people saved this recipe.
