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–+ servings

Lower Sulfur Pumpkin Muffins

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast, Snack
Cuisine American
Servings 18

Ingredients
  

  • 1 cup pumpkin puree
  • ½ cup olive oil
  • ½ cup maple syrup
  • 2 eggs or 2 T. chia seeds mixed with 5 T. water; or ½ tsp xanthan gum combined with ½ cup apple sauce
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • 1 cup water or milk of choice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup Otto's Cassava Flour
  • ½ cup white rice flour
  • 2 tbsp coconut flour
  • ½ tsp grain-free baking powder such as Otto's
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 °F. Line 18 muffin cups with paper liners.
  • Place the wet ingredients in a large bowl, whisking to combine.
  • Add the remaining ingredients and stir until smooth.
  • Use a spoon or an ice cream scoop to divide the batter evenly between the muffin cups.
  • Place the muffin tins in the oven and bake for about 22 minutes, until the tops are just beginning to brown.
  • Remove the muffins from the oven. Tilt each muffin so that the bottom will vent steam and not become soggy as they cool. Once cool consume immediately or store in an airtight container in the freezer.
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