Gluten and Dairy Free Pumpkin Mini Pumpkin Muffins

Makes 20-24 mini muffins

  • ¼ cup palm sugar
  • ¼ cup sucanat
  • 1 tablespoon maple syrup
  • Equivalent of 2 from egg substitute
  • ¼ cup sunflower oil
  • ¼ cup apple sauce – I use any flavor I have around
  • 1 cup pumpkin puree or pumpkin pie puree
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup gluten-free flour – Bob’s Redmill brand is a good option

Preheat over to 325 degrees. Mix flour, salt, cinnamon, pumpkin spice, nutmeg and baking soda in a medium bowl.
Set aside. Blend oil, apple sauce, sugars, maple syrup, vanilla, and egg substitute with a hand beater. Add pumpkin puree and mix until smooth. Add wet mixture to dry mixture and use hand beater to mix until well blended. The batter will be thick. Place mini muffin tins with mini cupcake liners. Fill up liner and place in oven for 15 min or until the tops are slightly brown.

By:  Katy Joy Freeman
© 2013 by  All rights reserved

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