These pumpkin muffins are fantastic. They are wheat (gluten), egg and sugar-free.
Combine:
2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia
Combine in another bowl:
1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water
Combine the wet ingredients with the dry. Pour into prepared muffin cups.
Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly. Sprinkle over muffin batter in pan.
Bake muffins for about 15 minutes at 400F. Serve warm with honey, if desired.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label Pumpkin muffins. Show all posts
Showing posts with label Pumpkin muffins. Show all posts
Monday, December 12, 2011
Saturday, May 01, 2010
Coconut Palm Sugar Pumpkin Muffins -- Yummy!
This is a very delicious non dairy, non wheat, non egg, soy free, sugar free, gluten free recipe.
Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free! :)
In a blender container, grind
2 tablespoons flax seeds
(or use 4 tablespoons ground flax
)
Add it to
6 tablespoons water and let it rest about 5 minutes.
Mix together in a large bowl
1/2 cup pumpkin puree
1/4 cup palm sugar
(ground)
1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
Add
2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water
Add flax water to other ingredients.
In another bowl, mix together
1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
Add the dry ingredients to the wet ones and mix until they are combined. Spoon the batter into greased muffin cups.
Topping:
Combine in a small bowl until crumbly
1/3 cup flour mix
1/3 cup palm sugar, ground
2 tablespoons coconut oil
Sprinkle the topping atop the muffin batter in the cups. Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.
cSharron Long and Adams Media Corp, all rights reserved.
Coconut Palm Sugar Pumpkin Muffins
Makes 12 muffins
Non-dairy, egg-free, wheat-free, sugar-free, dairy-free, but not taste free! :)
In a blender container, grind
2 tablespoons flax seeds
(or use 4 tablespoons ground flax)Add it to
6 tablespoons water and let it rest about 5 minutes.
Mix together in a large bowl
1/2 cup pumpkin puree
1/4 cup palm sugar
(ground)1/4 cup applesauce
1 1/4 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
Add
2 tablespoons oil (olive)
1/2 cup goat milk (or other "milk" you can tolerate or juice)
1/4 cup water
Add flax water to other ingredients.
In another bowl, mix together
1 2/3 cup flour mix
1/3 cup shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
Add the dry ingredients to the wet ones and mix until they are combined. Spoon the batter into greased muffin cups.
Topping:
Combine in a small bowl until crumbly
1/3 cup flour mix
1/3 cup palm sugar
, ground2 tablespoons coconut oil
Sprinkle the topping atop the muffin batter in the cups. Bake the muffins at 400F for about 15 minutes or until they test done with a toothpick.
cSharron Long and Adams Media Corp, all rights reserved.
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