Gluten Free Pumpkin Muffins
A great recipe for the fall season, suitable for breakfast, snack, or simply with a cup of tea! Bon appetite!
- 3 cups cooked calabaza or butternut puree
- 1 cup almond milk
- 1/2 cup maple syrup
- 2 cups brown rice flour
- 2 cups oat flour
- 1 cup oat bran
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tsp psyllium husk
- 1 tsp pumpkin spice
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup raisins, chopped (optional)
Step by Step Instructions
Preheat oven to 350F. Line muffin pan with muffin tins.
Mix all dry ingredients in a bowl. Mix in liquid and wet ingredients. With a spoon, fill up the muffin cups to the top.
Bake at 350 for 45 min.