I awoke at 7:30 this morning to hurricane Sandy blowing and pushing alot of rain on us. It was cold and dim in the house, so I decided to warm things up with some tasty pumpkin muffins for breakfast. These muffins are a perfect, and quick recipe to make your morning better this fall season. Unfortunately I have a slight sensitivity to gluten these days so I am now experimenting with gluten-free recipes.
Gluten-Free PUMPKIN MUFFINS
1/2 cup brown sugar
1tsp baking soda
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup pumpkin puree
3/4 cup gluten-free all-purpose flour(if you're not gluten-free you can use regular all-purpose flour)
2tsp pumpkin pie spice
1tsp vanilla extract
Dash of salt
I added 1tbsp of milled flaxseed for an extra boost of fiber
Preheat your oven to 350 degrees, and grease a 12 cup muffin pan with non-stick baking spray. Mix flour, salt, pumpkin pie spice, and baking soda in a small bowl.
In another blowl whisk together sugar, oil, eggs, vanilla, and applesauce.
Add in pumpkin puree and whip until fully combined.
Carefully pour dry ingredients into the wet ingredients and mix well.
Fill muffin pan cups 3/4 way full, bake for 20-22 minutes or until golden brown.