Monday, January 7, 2013

Allergy Free Pumpkin Oatmeal Muffins

Here's a fall recipe for pumpkin muffins that are subtle and not too sweet.  This was our favorite breakfast in November.


Pumpkin Oatmeal Muffins
1  1/2 cups flour blend
1  1/2 cups GF oats (I used quick oats but you could use regular rolled oats)
1 teaspoon xanthan gum
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1  1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1 can pureed pumpkin
2 Tablespoons olive oil
3 Tablespoons maple syrup
3 teaspoons egg replacer whisked with 4 Tablespoons vanilla hemp milk
1/4 cup vanilla hemp milk

Whisk dry ingredients together.
In separate bowl, mix remaining ingredients together well.
Add dry ingredients to wet ingredients and mix well.
Spoon into greased muffin tins.
Bake at 375 for 18 minutes.

Makes 18 muffins.

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