Gluten Free Pumpkin Muffins

This year we discovered a volunteer pumpkin in our backyard so I baked it, pureed and made these moist delicious muffins in honor of Autumn!

Ingredients:

• 1 3/4 cups gluten free flour ( I used 2/4 almond flour, 1/4 tapioca flour, 1/4 garbanzo bean flour, 3/4 rice flour

• 2 Tsp cinnamon

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 tsp ground ginger

• 2 eggs

• 1/2 cup mixture of ghee and coconut oil

• 1 tsp vanilla extract

• 1/2 cup scant (can use brown sugar)

• 1/2 cup allulose (can use organic sugar)

• 1 1/4 cup pumpkin puree

• 1/4 cup chocolate chips (optional)

• 1/2 cup chopped roasted nuts (almonds, pecans, walnuts)

Here’s How:

1. Preheat oven to 350.

2. Grease a muffin tin and set aside.

3. Mix dry ingredients in a bowl.

4. Mix wet ingredients in a separate bowl, including fat.

5. Blend together, add nuts and then sprinkle the chocolate chips in the muffin tins you want to or pour them all into batter.

6. Bake for about 20 minutes or until slightly browned around the edges.

7. Let cool 5 minutes, remove and cool on a rack.

8. Enjoy.