Friday, January 13, 2012

Pumpkin Muffins (Dairy, Gluten and Sugar Free)

These muffins are very light and extremely tasty.  I used walnuts however pecans would compliment the pumpkin just as well.

Ingredients

  • 1/3 cup unsweetened almond milk or non dairy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sorghum
  • 1/2 cup chick pea flour
  • 1/2 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon guar gum or xanthan gum
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs
  • 1/3 cup melted coconut oil 
  • 1/2 cup agave syrup or other natural sweeteners (or more depending on desired sweetness)
  • 1 cup cooked pumpkin
  • 1/2 cup walnuts (optional)

Directions
  1. Preheat oven to 350F, grease muffin cups or use liners.
  2. In a small bowl, mix apple cider with milk and let sit for 5 minutes.
  3. In a large bowl mix all dry ingredients including nuts.
  4. In a medium size bowl beat eggs, milk, oil, agave and pumpkin.
  5. Gently stir wet ingredients into the dry ingredients just until combined.
  6. Bake for 20-25 minutes.



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