Gluten Free Pumpkin Recipe
This recipe makes 12 muffins.
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- ½ cup maple syrup
- ¾ cup canned pumpkin
- ½ cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup almond flour finely ground
- 1 cup King Arthur Gluten Free Measure for Measure Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ⅓ cup chocolate chips optional
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, mix flaxseed and water. Let it sit for about 10 minutes to form a flax "egg."
- Mix pumpkin, almond milk, lemon juice, maple syrup and vanilla.
- Stir in the flax mixture.
- Add both flours, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips. Mix thoroughly until all ingredients are combined.
- Fill muffin pan cups about 2/3 full.
- Bake at 375 degrees F for 25 minutes.
- Let muffins cool for 10 minutes before removing from muffin pan.