Gluten Free Pumpkin Muffins

Ingredients

• ½ cup brown sugar OR coconut palm sugar (unrefined, more nutritious & lower GI)
• ¼ cup (4 Tbs.) shortening (e.g. Earth Balance® Buttery Sticks or Coconut Oil)
• 1 egg OR egg substitute (1 Tbs. flaxseed meal steeped in 3 Tbs. very warm water – let stand until viscous)
• ¾ cup pumpkin purée
• 1 ¼ cup Jules Gluten Free™ All Purpose Flour
• 2 Tbs. flaxseed meal (optional, but healthy & nice flavor addition)
• 1 Tbs. baking powder, gluten-free
• ¼ tsp. baking soda
• pinch of salt
• 1 Tbs. pumpkin pie spice
• ½ cup milk, dairy or non-dairy (soy, almond or coconut milk beverage)
• ½ cup dried cranberries or raisins (optional)
• ¼ cup chopped pecans or walnuts (optional)
• sugar + cinnamon mixture to sprinkle on tops (optional)

Directions

Preheat oven to 350 F (static) or 325 F (convection).

Line with papers or lightly oil 12 muffin cups.

Cream shortening and sugar until fluffy. Add the egg or egg substitute and pumpkin. Whisk together the dry ingredients in a separate bowl, then add to the pumpkin mixture, alternating with milk. Beat until fully incorporated. Fold in berries and/or nuts, if using.

Scoop into prepared muffin tins — the batter will be thick, so smooth the tops with a rubber spatula before baking. Sprinkle tops with cinnamon-sugar mixture, if using.

Bake for 16-18 minutes, checking with a toothpick to see that they are done before removing to cool on a wire rack.

Recipe Courtesy:  Dr. Stephen Wangen
Created by:  Jules Gluten Free