I start craving these wheat free pumpkin muffins when pumpkin flavored coffee drinks appear on menus at the coffee shop.
In fact, during the fall and winter months, I have a hard time passing by the cans of pumpkin puree at the grocery store without picking up a can (or two!)
Pumpkin is an excellent source of beta carotene which is a powerful antioxidant.
Beta carotene is converted by our bodies to vitamin A which is an important nutrient for eye health and good vision, healthy skin and helps support the immune system.
Most people don't grab a muffin thinking they're eating health food but, in my opinion, being able to sneak in some beneficial nutrients is a bonus. And, don't worry, even your toughest little critics won't know the difference!
Love baking with pumpkin as much as I do? Check out these other recipes!
2 tablespoons flax seed meal
6 tablespoons warm water
1-15 oz can pumpkin puree
1 teaspoon vanilla extract
3 tablespoons "safe" milk
3/4 cup granulated sugar
1-1/2 cups gluten-free all-purpose flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1) Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
2) In a small bowl, combine the flax seed meal and warm water. Let sit for 3-5 minutes until the mixture is thickened.
3) In a mixing bowl, cream together the sugar, pumpkin puree, flax seed meal mixture, vanilla and "safe" milk. In a separate bowl, combine the flour, xanthan gum, salt, baking soda, cinnamon, nutmeg and cloves. Add dry mixture to the pumpkin mixture and stir until dry mixture is moistened.
4) Spoon batter into muffin tin filling each muffin cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
If desired, top with "safe" frosting. We like Pillsbury's cream cheese frosting which is dairy free but it does contain soybean oil. If you prefer, make your own frosting (recipe here).
Makes about 12 muffins.