Spiced Gluten Free Muffins



Wet Ingredients:

1/2 cup Raw Honey

2 Large Eggs

3/4 cup Pumpkin Puree

1/3 cup Olive Oil

2 Tbsp Molasses

1 tsp Apple Cider Vinegar

Dry Ingredients:

1/2 cup Arrowroot Flour

1/2 tsp Sea Salt

2 tsp Pumpkin Pie Spice

1/3 cup Tapioca Flour

1-1/2 tsp Baking Powder

1/2 tsp Ground Cardamom 

3/4 cup Garbanzo Bean Flour

1-1/2 tsp Baking Soda


Preheat oven to 350°F. Line muffin tin with liners and set aside. In a large bowl, whisk together wet ingredients until smooth and set aside. In a medium bowl, using a sifter, sift together dry ingredients. Transfer dry ingredients to wet ingredients and mix together until well incorporated. Pour batter to muffin pan and fill the liners to the top. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan on wire wrack for 10 before removing from the pan. Makes 12 muffins. ENJOY!




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