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Gluten-Free Pumpkin Pecan Muffins

Dr. Jean Layton
  • 35 minutes
  • Serves 8

INGREDIENTS

1 cup

Pumpkin puree, fresh or canned

1/3 cup

Honey

1 tsp

Baking powder

1/4 tsp

Baking soda

1/2 cup

Buckwheat flour, raw freshly ground

1/4 cup

Potato starch

1 tsp

Pumpkin pie spice

1/2 cup

Sorghum flour

1 tsp

Vanilla extract

3 tbsp

Butter or oil

1/2 cup

Pecans

1/2 cup

Milk