Ingredients
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1 cup pumpkin puree
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1 egg substitute
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1/3 cup sugar
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1/3 cup brown sugar
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1 tablespoon molasses
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1 teaspoon vanilla
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1/2 cup oil
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1/2 cup tapioca starch
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1/2 cup rice flour
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1/3 cup millet flour
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3/4 teaspoon xanthan gum
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1/2 teaspoon salt
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 teaspoons pumpkin pie spice
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3 tablespoons chopped pumpkin seeds
Instructions
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.