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.


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