Gluten free baking can be difficult. By using the correct ingredients, it is easy to have wonderful bake goods. Now that fall is here, pumpkin muffins sound good with breakfast.
Makes 32
Preheat oven 350℉ (175℃)
3 cups (720 g) gluten free oat flour*
1/4 cup (60 g) flaxseed meal
1/2 tsp. (2,5 ml) sea salt
2 tsp. (10 ml) aluminum-free baking powder
1 tsp (5 ml) baking soda
1 cup (180 g) brown sugar
1 cup (240 ml) almond milk
4 tsp. (20 ml) pumpkin pie spice
1/4 cup (60 ml) olive oil
4 organic eggs
1 15-ounce (440 ml) can pumpkin purée
2 tsp. (10 ml) vanilla extract
1/2 cup (120 ml) each organic: toasted & chopped pecans and raisins
1. Coat 32 muffin cups with cooking spray or line with paper liners.
2. Whisk oat flour, flaxseed meal, salt, baking powder, baking soda, brown sugar, and pumpkin pie spice.
3. In another bowl, whisk oil, eggs, pumpkin, almond milk, and vanilla.
4. Add dry mixture to pumpkin mixture. Mix well.
5. Stir in the nuts and raisins.
6. Spoon batter into muffin cups about two-thirds full.
7. Bake 13-15 minutes.
(a) Check muffins at 10 minutes and rotate pan for more even baking
(b) Insert a kitchen knife into the middle of one muffin. If it comes out clean, they are done baking.
8. Cool in the pan for 5 minutes.
9. Turn them out onto a rack to cool completely.
*Making your own oat flour:
1 1/2 cups (360 g) gluten free whole oats = 1 cup (240 g)
