Pumpkin Spice Muffins – Gluten-Free
4 eggs
1/2 cup olive oil
1 cup honey
1/2 cup unsweetened applesauce
2 cups mashed, cooked pumpkin (or 15-oz. can of pumpkin)
2 1/2 cups brown rice flour
1 cup oat flour
1/2 cup white bean flour
2 t. baking powder
2 t. baking soda
2 t. cinnamon
1 t. Allspice
1 t. sea salt
1-2 cups extras (chocolate chips, nuts, raisins, etc.)
Preheat oven to 350 degrees. Beat eggs, honey, oil, applesauce, and pumpkin well. Add dry ingredients and mix well. Stir in “extras”. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until done.
Makes about 2 1/2 dozen muffins.
** You can use a little coffee mill (the kind you can buy that grinds up coffee beans) to grind up your flours for this recipe. I just use brown rice to grind up for the brown rice flour, old fashioned oats for the oat flour, and dry white beans for the white bean flour. Anyone can do this! It is very easy and is a wonderful way to make alternate options of flours.
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