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My thought: There is no reason why a child who is on a special diet shouldn't be able to enjoy delicious fall treats.
My solution: My very own recipe for GF, DF, EF* Pumpkin Muffins!!
Pumpkin Muffins
(makes 24 muffins)
Ingredients:
1 1/4 cups Gluten-free Flour Mix (I prefer Bob's Red Mill)
1/3 cup coconut flour (if you don't have it, you can substitute with GF, DF flour)
1 tsp salt
1 tsp gluten-free baking soda
1 cup sugar
2 eggs (or egg substitute)
1/2 cup coconut oil (melted)
1 15 oz. can pumpkin puree (unseasoned)
1/4 cup maple syrup (Grade B is the healthiest; we like Trader Joe's brand)
1/4 cup water or milk (I use Trader Joe's Vanilla Rice Milk)
1 Tbs cinnamon
Optional:
1/3 cup raisins (soaked in hot water for 5 mins. to soften)
1/2 cup chopped walnuts (reserve some for top of muffins)
Directions:
Preheat oven to 350 degrees. In separate bowl, whisk together all dry ingredients (flour, salt, baking soda).
In separate bowl, beat sugar and eggs together. Add coconut oil. Add pumpkin puree and blend well. Add maple syrup and milk. Add cinnamon, raisins and walnuts. Combine until smooth.
Place muffin liners into two 12-muffin pans and spray insides of the papers with baking spray. Fill liners with batter (approximately 1/4 cup each). Bake for 20-25 mins. Cool on baking rack. Sit back with cup of coffee and watch your little ones devour a very healthy snack!
Happy Fall!!
*gluten-free, dairy-free, egg-free
