Recipes
Pumpkin Pie Muffins from Sweet Debbie's Organic Bakery
M E W P S N
Ingredients
2 T. grapeseed oil for muffin cups
2 1/3 cups all-purpose gluten-free flour mix
2 1/2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. guar gum
1/2 tsp. sea salt
1/3 cup grapeseed oil
1 cup pumpkin puree
1/3 cup agave nectar
1/2 tsp. stevia
1/4 tsp. lemon juice
3/4 cup vanilla rice milk
Directions
Preheat oven to 350°F. Grease one 6-cup jumbo or one 12-cup standard muffin tin with oil. Sift together flour, pumpkin pie spice, baking powder, baking soda, guar gum and sea salt in a large bowl. Add oil, pumpkin, agave, stevia, and lemon juice and stir to combine well. Pour in rice milk ¼ cup at a time, stirring after each interval, until batter is smooth. Distribute batter evenly, about 2/3 cup, into prepared muffin cups. Bake for 18-20 minutes, rotating tin front to back, halfway through. Muffins are done when they bounce back to the touch. Let the muffins stay in the pan for about 10 minutes before placing them on a wire rack for a complete cool down, about 20 minutes. Store muffins in an airtight container for 3 days or wrap individually and freeze for up to 3 months.
This recipe was submitted by Sweet Debbie's Organic Bakery in Los Angeles. FAAN has not tested this recipe.
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