Pumpkin Muffins
Not too sweet - good for breakfast
Preheat oven to 350 degrees F.
Makes 36
Freezes well
In a large mixing bowl, whisk together:
2 cup sorghum flour
1 cup organic coconut flour
2/3 cup almond flour
1 cup tapioca starch
3 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoon xanthan gum
3 teaspoons pumpkin spice
2 cups packed organic light brown sugar
2/3 cup granulated sugar
Add:
2 2/3 cup pumpkin puree
2/3 cup light olive oil
4 eggs
4 teaspoons vanilla extract
1 1/4 cup coconut milk
Beat the batter to incorporate the ingredients until smooth
Spoon the batter into muffin tins lined with paper cups until almost full.
Sprinkle the top with cinnamon and sugar
Bake in a preheated oven 22 to 25 minutes, until a wooden pick inserted into the center emerges clean- these babies are done.
Chopped pecans or walnuts, raisins, or chocolate chips