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    Scott Adams

    Pumpkin Spice Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Dianne Steeper

    Preparation Time: 10 minutes
    Cooking Time: about 20 minutes



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    Ingredients:
    2 Eggs (or 1 egg and 2 egg whites)
    ¼ cup (½dL) Canola Oil
    ½ cup (~100g) Raw Honey
    ¼ cup (½dL) Unsweetened Applesauce
    1 cup (~400g) Mashed, cooked pumpkin
    1 ½ (210g) Brown Rice Flour
    ½ cup (70g) Soya Flour
    1 teaspoon Baking powder
    1 teaspoon Baking soda
    1 teaspoon Cinnamon
    ½ teaspoon Allspice
    dash Salt
    ½ cup (~60g) Raisins (optional)
    ½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well)

    Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

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    Thank you for the recipe..I made these tonight and they were absolutely amazing..was very pleased! They will be a staple in my house for breakfast and snacks.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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