G-Free Pumpkin Muffins


We are pumpkin addicts, like seriously. Case in point there is almost nothing we wont add pumpkin to. Chili? check! Oatmeal? yes please! Granola? you bet! And don’t even get us started on all the delicious pumpkin desserts that’s a whole other post. But it’s these pumpkin muffins that we are here to talk about.

What’s so special about these muffins? Well they are gluten free and still delicious! A handful of our friends can’t eat gluten and in an effort to be healthier we try to eat low gluten so these are a win-win. We did make some modifications to this recipe to “slim them down.” By adding an extra 1/4 cup of pumpkin we were able to reduce the amount of olive oil by a 1/4 cup, you see what we did there? These muffins were a side Kelsey served with chili so they didn’t need to be super sweet so go ahead and cut back to a 1/2 cup sugar. To reduce it even more substitute a 1/4 cup of the sugar with applesauce.

Kelsey’s first time making these muffins…we got a g-free virgin baker here
3 large organic free-range eggs or Ener-G Egg Replacer for two eggs
1/4 cup olive oil
1 cup organic pumpkin puree
1/2 cup organic light brown sugar
1 teaspoon bourbon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Nutmeg
1 cup Bob’s Red Mill Gluten-Free Cornmeal
1 cup Bisquick gluten free pancake mix
1 teaspoon baking powder
1/2 teaspoon sea salt



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