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Sunday, February 14, 2010

gluten free pumpkin muffins

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This pumpkin muffin recipe is super moist, you'll almost feel like your eating pumpkin pie.
I think muffins are a perfect food, they're great with just a cup of coffee, or can be dress up with ice cream to make an impromptu to dessert.
In this recipe you will see the only flour I have use is almond meal. I tried to start creating recipes with out tapioca flour. I love using tapioca four in recipes, but as you all know, if were sensitive to one food. It's not long before we notice, we shouldn't be eating something else.
Oh ....well...I'll just keep plugging along...
hope you enjoy
this recipe from
Gluten Free That's Me

1 1/2 cup almond flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon ( pensey spices)
1/2 teaspoon ground nutmeg
1/4 teaspoon ginger
1 pinch cloves
2 tablespoons canola oil
2 eggs
1 cup canned pumpkin

mix pumpkin, sugar, eggs, oil and spices all together, then add dry ingredients.
line muffin pan with papers, use an ice cream scoop to make uniform size muffins.
bake 350 for 40-45 minutes
these muffins really freeze well. enjoy

Gluten Free That's Me

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