Here's the recipe:
Gluten, Dairy, and Sugar-Free Pumpkin Pecan Muffins
Ingredients:
2 cups all-purpose
flour
1 1/2 tsp Xanthan
gum
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground
cinnamon
1/2 tsp ground
ginger
1/2 tsp pumpkin pie
spice
1/4 tsp ground
cloves
1 egg, beaten (or
flaxseed substitute)
1/2 cup almond milk
1/2 cup canned
pumpkin
3 Tbsp honey
1/4 cup oil (OR 1/4
cup applesauce)
1/2 cup finely
chopped pecans (plus a few to sprinkle on top of muffins)
Pre-heat the
oven to 350 degrees and prepare a 12-hole muffin tin. To prepare, you can
either grease the tin, or line with paper liners. One easy tip to insure
the liners do not remove half the muffin when you take it off is to lightly spray
the paper liners with oil (ex. Pam spray or an oil spritzer).
In a
large bowl, stir together the dry ingredients – oat flour, Xanthan gum,
baking powder, baking soda, salt,
cinnamon, ginger, cloves, and nutmeg. You want to stir the dry
ingredients thoroughly to insure the leavening agents and Xanthan gum
are distributed throughout the flour.
Add
the beaten egg, almond milk, pumpkin, and honey, and oil. Stir by hand
until well combined, but do not over mix. Add chopped pecans. Fill muffin
tins full. Optional: Sprinkle tops with pecans before baking. You have to gently press the pecans in the tops so they will 'stick'.
Bake
at 350 degrees for 18-20 minutes or until a tooth pick inserted in the middle
comes out clean.
ENJOY! They aren't super sweet, but they do taste pumpkin-y and are the perfect healthy treat for Fall! And they passed the 'Isaac taste-test'! ;)
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