Gluten-Free Pumpkin Muffins
I eat these pumpkin muffins year-round as they are reminiscent of my favorite dessert: pumpkin pie.
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Cooking tools:
- Blender
- Food processor
- Measuring cup
- Measuring spoon
- Mixing bowl
- Muffin tin
- Oven
- Spoon
- Kitchen timer
- Cooling rack
Ingredients
- 1/4 cup unsweetened almond milk (or any milk substitute)
- One 15 oz can pumpkin
- 1/3 cup olive oil
- 1/3 cup honey or maple syrup
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- 1 cup teff flour (I use Bob’s Red Mill brand…or you can use oat flour)
- 1 cup almond flour/almond meal
- 1/4 cup ground seeds (ground pumpkin seeds or ground flax)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips (optional)
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