Eosinophilic Esophagitis Friendly Gluten Free Pumpkin Spice Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.5(3)
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 can (15 oz) pumpkin purée
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
For the cinnamon-sugar topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or cooking spray.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, 2 tsp cinnamon, ginger, nutmeg, and cloves until evenly combined.
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