Pumpkin Muffin Recipe

r_e88ef576-bec0-3600-30e2-1910df619032685

Source: Gluten Free Goddess

Pumpkin Muffin Recipe

r_e88ef576-bec0-3600-30e2-1910df619032685

Source: Gluten Free Goddess

Ingredients

Yields: 12 muffins (12 Servings)

1 cup Sorghum Flour 121g
1/3 cup Coconut Flour 39.6g
1/2 cup Almond Meal 47.5g
1/2 cup Tapioca Starch 64g
1 1/2 tsps Baking Powder 6.9g
1 tsp Baking Soda 4.6g
1/2 tsp Salt 3g
1 tsp Xanthan Gum
1 tsp Ground Cinnamon 2.6g
1 tsp Ground Ginger 1.8g
1/2 tsp Ground Nutmeg 1.1g
1 1/3 cups Brown Sugar 192.85g
1 cup Roasted Pumpkin 250g
1/3 cup Olive Oil 71.28g
2 cups Water 473.2g
3 tsps Egg Replacer 12.69g
1/4 tsp Lemon Juice 1.27g
1 tbsp Pure Vanilla Extract 13g
1/2 cup Almond Milk 131g
1/4 cup Water 59.15g
1/2 cup Chocolate Chips 84g
12 Pecan halves** Optional

ALWAYS check labels before buying or consuming!

Preheat oven to 350ºF. Line muffin tin Separately, whisk dry ingredients together, and wet ingredients together, then combine and mix well. Add the chocolate chips. Fill tins to the brim and optionally add a pecan half to each top. Bake 23 min. until toothpick comes out clean.

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Necessary Equipment: Oven

Oven