Pumpkin Muffins (gluten free, dairy optional, eggs optional, corn free)

⅔ c. brown rice flour
½ c. freshly ground buckwheat flour
½ c. arrowroot starch (or tapioca starch, corn starch as a last resort)
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
¼ tsp. baking powder or corn free baking powder
1 tsp. baking soda
¾ tsp. salt
¾ c. honey OR 1 c. sucanat or 3/4 cup date sugar (or ground dates)
2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water mixed and set aside until it gels if avoiding eggs
½ c. melted butter or coconut oil
¼ c. cold water
1¼ c. pumpkin puree (canned or homemade)
Instructions
Mix the dry ingredients together. Mix the wet ingredients separately. Stir or beat well.
Line muffin tin and pour about ¾ full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
This recipe adapted from this site

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One thought on “Pumpkin Muffins (gluten free, dairy optional, eggs optional, corn free)

  1. Pingback: Pumpkins, pumpkins everywhere! | glutenfreend

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