Reviewed by Health Coach Carli Webb, MS
Yields 6-8 Servings, Serving Size: 1 Muffin, Vegetarian
- Pumpkin purée (2 cups)
- Cassava flour (GF)(1 3⁄4 cup)
- Coconut oil (1 1⁄2 cup)
- Arrowroot (1 TBS)
- Ground flax meal (1 TBS)
- Pumpkin pie spice (Frontier Co-Op Brand)(1 TBS)
- Baking soda (aluminum free)(1 tsp)
- Pumpkin seeds (salted)(optional)
- Preheat oven to 350°F.
- In a small bowl, mix ground flax meal with 2 1⁄2 TBS of water until combined. Let mixture rest for 5 minutes to thicken (this will replace the need of a poultry egg in the recipe).
- Sift arrowroot into a large mixing bowl, then add the other dry ingredients: baking soda, cassava flour, pumpkin pie spice, and 1⁄2 tsp of salt. Mix the dry ingredients until combined.
- Transfer the flax mixture to a second large mixing bowl, then add the other wet ingredients: coconut oil, pumpkin purée, and 1⁄2 cup of water. Stir until just combined.
- Combine wet and dry ingredients into one mixing bowl, then stir until combined into a batter.
- Pour batter into a muffin pan, top with salted pumpkin seeds (optional), then immediately add to the oven.
- Bake in the oven for 18-20 minutes.
