Pumpkin Muffins (Gluten Free Grain Free)
"I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn't have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg."
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 2 cups almond flour
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1 tablespoon pumpkin pie spice
- 3 eggs
- 1 1⁄2 cups pumpkin puree (if canned, NOT pumpkin pie filling)
- 1⁄4 cup honey
directions
- Preheat oven to 350°F.
- In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).
- In a large mixing bowl, combine eggs, pumpkin and honey.
- Slowly add flour mixture to the pumpkin mixture, mixing well.
- Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
