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Gluten-Free Pumpkin Muffins

Katie Kimball
  • minutes
  • Serves 12

INGREDIENTS

1 1/4 cups

Pumpkin puree, canned or homemade

1/2 cup

Arrowroot starch

1/4 tsp

Baking powder

1 tsp

Baking soda

2/3 cup

Brown rice flour

1/2 cup

Buckwheat flour, freshly ground

1/2 tsp

Cinnamon

1/2 tsp

Cloves

3/4 cup

Honey or 1 c. sucanat

1/2 tsp

Nutmeg

3/4 tsp

Salt

1/2 cup

Butter or coconut oil

1/4 cup

Water