Pumpkin is one of the most useful ingredients in the kitchen of those with food allergies and gluten intolerance. It helps retain moisture, improves texture, and is fairly neutral in flavor.
I love combining pumpkin with chocolate, though this recipe can be made without chocolate chips.
Either way, these muffins are tender and delicious!
Ingredients:
2 T palm oil
4 T granulated sugar
1 T honey or agave syrup
⅓ C pumpkin puree or pumpkin pie puree
¼ C tapioca starch
¾ C sorghum flour
2 t baking powder
¼ t sea salt
¼ t cinnamon
⅛ t nutmeg
⅛ t clove
¼ c water
2 T Tapioca Egg
½ t apple cider vinegar
⅛ t baking soda
4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, in crumbs
¼ C Enjoy Life Semi-Sweet
Chocolate Mega Chunks or Mini Chips (optional)
Preheat oven to 375F/190°C.
Line a cupcake pan with paper or foil baking cups.
Combine tapioca starch, sorghum, baking
powder, salt, cinnamon, nutmeg and clove in a bowl.
Keep baking soda separate.
Whisk together palm oil and granulated sugar until light. Add in honey (or agave) and continue to whisk.
Whisk in pumpkin puree.
Add dry ingredients to palm/sugar/honey/pumpkin mixture and stir until well combined.
Whisk in water, followed by Tapioca Egg.
Once the batter is smooth, mix in the cider vinegar.
Finally, fold in the baking soda and mix until well combined. Add chocolate chips if desired.
Scoop into baking cups.
Top with cookie crumbs.
Bake for 20 minutes or until firm to the touch. Allow to cool.
Serve immediately or freeze until needed.
Enjoy and comment on your variants of this recipe
