Eosinophilic Esophagitis Friendly Pumpkin Spice Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(11)
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Learn more →Ingredients
12 servings
- 1 ¾ cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 can (15 oz) pure pumpkin puree
- 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 maple syrup
- ⅓ cup neutral oil (such as canola or light olive oil)
- 1 tsp pure vanilla extract
For topping
- ¼ cup pepitas (pumpkin seeds), for topping (optional)
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.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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