Wednesday, November 25, 2015

Pumpkin Muffins: Gluten, Dairy, and Egg Free

These are so good!  This recipe is the first light and fluffy muffin/cake recipe I successfully achieved while baking according to my son's food allergies.  Good pictures to come - someday when my mommy-load is lighter.  I know it's hard to trust a recipe without good photos these days, but do try this one anyway.  And if you do, let me know how it goes.  I hope you love it!!!  

(If you do not have Young Living essential oils, try using 1 scant tsp freshly grated nutmeg, scant tsp ground cinnamon, and 1/4 tsp ground clove.)

1 2/3 cup gluten free flour blend (I use Namaste brand which includes xanthan gum in the mix.)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp Real Salt (or natural sea salt)
1 cup raw sugar

1/4 c. melted butter (I use Earth Balance or Coconut Oil)
1 to 2 drops each Young Living Cinnamon, Nutmeg, and a half drop of Clove essential oils.  
1/2 c. unsweetened apple sauce (You could use eggs instead.)
1/4 c. cold water
1 1/2 pumpkin puree

Stir your dry ingredients together.  Stir wet ingredients together.
Stir wet ingredients into dry until well combined.  Mixture will be thick.
Spoon into your muffin cups or a cake pan.  I spray them down with coconut spray and then fill to 3/4 full.  Bake at 350 degrees for about 30 minutes, or until done.

We do not ice these.  I think a cream cheese icing would be sooooo good if you can tolerate dairy.

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