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These gluten free pumpkin muffin is to die for, you would never be able to tell that there aren't gluten in there. I choose not to put chocolate chip in some because Maya have them too and we havn't introduce chocolates as yet to her. My husband is alway skeptical trying gluten free item but this one, he was really impressed. What can I say I must be getting better at this :))
Ingredients:
- 11/2 cups of quinoa flour
- 1 tbsp baking powder
- 1 cup of puree pumpkin or 100% canned purree
- 1/3 cup of vegetable or coconut oil
- 2 eggs
- 1 teaspoon pumpkin-pie spice
- 11/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup of raisins
- chocolate chips optional
- 6 jumbo cup cake liner or 12 regular size
Instructions:
- Preheat oven at 350 degrees.
- Line a large 6 cup muffin tin with 6 paper liner or 12 regular muffin tin and spray each of with nonstick spray. If you use the 12 muffin tin pan you'll get about 10 muffins.
- Soak raisins in warm water for 5 mins then drain well.
- In a medium size bowl sift the quinoa flour and baking powder and set aside.
- In a large bowl whisk together, pumpkin, oil, eggs, spice, coconut sugar, baking soda and salt. Whisk until smooth.
- Whisk in the flour mixture until combined, don't over mix.
- Add raisins and chocolate chip if you prefer.
- bake for for 25-35 mins; if it's a hugh 6 tin pan bake for 35 mins, 12 tin pan bake for 25 mins.
- Remove from oven and cool for 10 mins.
- Enjoy!