Posted by Melissa Kinghttps://mywholefoodlife.com/2016/02/28/gluten-free-pumpkin-muffins/

Gluten Free Pumpkin Muffins

Prep Time 5 min Cook Time 12 min Serves 12     adjust servings

Ingredients

  • 2 cups chickpea flour
  • 1/2 cup gluten free oat flour
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 1 can OR 1 1/2 cups pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • Optional: chocolate chips or raisins

Instructions

  1. Preheat oven to 350.
  2. In one bowl , add all the dry ingredients.
  3. Mix the wet in another bowl .
  4. Add dry to wet and mix only until combined.
  5. Fold in the chips or raisins if you use them.
  6. Use a large cookie scoop to spoon batter into lined muffin pans .
  7. Bake for about 12-14 minutes, OR until a toothpick comes out clean.
  8. Let cool completely before removing from the baking pan and storing.

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Recipe Notes

Keep these stored in the fridge. They should last 2 weeks that way and also up to 6 months if frozen. Enjoy!

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