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Pumpkin Muffins - Gluten, dairy, soy and egg free

Servings: 12 Muffins

Ingredients

  • 1 Cup Sorghum Flour
  • 1/2 cup Millet Flour
  • 1/2 cup Tapioca Flour/Starch
  • 1/2 cup ground flax
  • 1 1/4 cup brown sugar packed
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 3/4 tsp salt
  • 1 tsp cinnamon and 3/4 tsp ground ginger OR 2 tsp pumpkin pie spice
  • 1/4 cup shortening or oil
  • 2 eggs worth of replacer
  • 1 cup pumpkin puree
  • 1 TBS vanilla

Instructions

  • Pre-heat oven to 350 degrees.
  • Mix all the dry ingredients.
  • Add the shortening or oil and mix until crumbly and well combined
  • Add the rest of the wet ingredients and mix well.
  • Pour into lined muffin tins - fill until almost full.
  • Bake for 22 minutes or until golden brown and a tooth pick inserted comes out clean.
  • Allow to cool on wire rack.