Gluten Free Pumpkin Muffins

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• 1/2 cup sorghum flour
• 1/2 cup millet flour
• 1/2 cup almond flour
• 1/2 cup tapioca starch or 1/2 cup potato starch
• 1 teaspoon glucomannan
• 1/4 cup psyllium, powder
• 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 1/3 cups packed splenda brown sugar blend
• 1 cup pumpkin puree (canned pumpkin is fine)
• 1/3 cup light olive oil
• 2 free range organic eggs, beaten
• 1 tablespoon vanilla extract
• 1/4 teaspoon vinegar
• 1/2 cup cashew milk
• 1/2 cup roughly chopped pecans or 1/2 cup walnuts or 1/2 cup raisins or 1/2 cup chocolate chips, as you prefer

Recipe

• 1 preheat oven to 350ºf. line a 12-muffin tin with paper cupcake liners.
• 2 whisk the dry ingredients together.
• 3 add splenda and following ingredients.
• 4 beat the batter to incorporate the ingredients. if it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
• 5 spoon the batter into twelve muffin cups, filling them close to the top. smooth the tops using the back side of a wet teaspoon.
• 6 add a pecan half to each muffin top, if you like.
• 7 bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. the muffins should feel firm yet springy to a light touch. if a wooden pick inserted into the center emerges clean- these babies are done.
• 8 cool on a wire rack. remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. this helps keep their bottoms from getting soggy.
• 9 wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.