Easy Gluten Free/ Egg Free Pumpkin Muffins
I made these last night and when I got up 1/2 of them were gone.
Easy Healthy Gluten-free Pumpkin Muffins
Ingredients:
- 2/3 c. brown rice flour
- 1/2 c. freshly ground buckwheat flour
- 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
- (see below for MANY more gluten-free options, including a starch-free version)
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. baking powder*
- 1 tsp. baking soda
- ¾ tsp. salt
- 3/4 c. honey OR 1 c. sucanat
- 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
- (see below for more options and instructions for egg-free)
- ½ c. melted butter or coconut oil
- 1/4 c. cold water
- 1 1/4 c. pumpkin puree (canned or homemade)
See a Hawaiian Sweet & Sour Sausage Recipe
Instructions
- Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
- Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
- You might have a little left over, and a mini loaf pan is usually just right for the excess.