Pumpkin Muffins
12
Introduction
Steps
Preheat oven to 325 degrees.
In a large mixing bowl, add your flour,baking powder, baking soda, salt, and mix by hand with a whisk until well combined.
Make a hole in the center of your flour mix, and add in wet ingredients.
First add coconut oil, followed by your maple syrup.
Next, add your boiled and pureed pumpkin and mix with a hand mixer for 2 minutes on low.
Add your whisked egg and continue to mix on medium until the batter is totally smooth. This takes about 3 minutes. ( add your flaxseed meal mix here if using)
The batter will be smooth but thick.
Place muffin liners in 12 muffin pan or if not using wipe with coconut oil so it wont stick.
Scoop 1/4 cup of batter with a measuring cup into each muffin liner or muffin cup.
Bake for 20 minutes.
Let them cool for 5 minutes before removing from the pan.
How to make
Ingredients
1 cups oat flour
1 cup of gluten free flour
1 1/2 tsp aluminum free baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
Half of whole pumpkin boiled
3/4 cup maple syrup
1/4 cup coconut oil melted
1 egg whisked ( or 1 tablespoon of flaxseed meal or chia seeds & 3 tablespoons of water)