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?
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Wheat Free Pumpkin Muffins
- 2 tablespoons flax seed meal
- 6 tablespoons warm water
- 1 (15) oz can pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons "safe" milk such as rice milk
- 3/4 cup granulated sugar
- 1-1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.
- In a small bowl, combine the flax seed meal and warm water. Let sit for 3-5 minutes until the mixture is thickened.
- 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, salt, baking soda, cinnamon, nutmeg and cloves. Add dry mixture to the pumpkin mixture and stir until dry mixture is moistened.
- 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.