Submitted by: Camille Clark
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 12
These gluten-free pumpkin muffins are slightly spicy and taste great warm!
1 1/2 c. brown rice flour
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. baking powder
2 tbsp. ground flax seeds
2 egg
1/2 c. butter
1 c. pumpkin puree, canned
1/4 c. canned coconut milk
1 tsp. pumpkin pie spice
1/2 c. coconut sugar
Adjust to middle rack and preheat oven to 350°F. Mix together dry ingredients in medium bowl. In a separate medium bowl, whisk together wet ingredients. Pour dry into wet and mix until just combined.
Place paper baking cups into a 12 muffin tin. Put 2 heaping spoonfuls of batter evenly into each cup. Bake for 30-35 minutes, or until toothpick comes out clean. Rotate halfway through baking. Let cool in pan for 10 minutes then transfer to wire rack and cool completely.
Serve with raw honey and butter. Also goes well with pumpkin butter :)
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