Friday, November 2, 2012

Pumpkin Spice Muffins

Even the thought of these muffins makes me feel like it is autumn.  They are perfect on a cold or rainy morning with a hot cup of tea or coffee, and one of my egg dishes.  I hope your family will love them as much as mine does.

6 large eggs
1/3 cup grapeseed oil
3 cups GF oat bran
1 15 oz. can pumpkin
2 tsp vanilla
1/2 cup coconut palm sugar
1/2 cup agave nectar
1 1/2 Tbsp aluminum-free, GF baking powder
1 1/2 tsp sea salt
1 1/2 Tbsp cinnamon
1 1/2 Tbsp pumpkin spice blend
1/2 tsp cloves
1/4/ tsp xanthan gum
1 Tbsp coconut flour
3/4 cup golden or dark raisins
1 cup chopped walnuts, optional

Preheat oven to 365 degrees.  Brush or spray muffin tins with grapeseed oil.  In a large bowl, whisk eggs and stir in the bran, oil, pumpkin, and remaining ingredients.  Rest the batter for 10 minutes before filling muffin tins.  Spoon batter into tins making them almost full, about half an inch from the top.  Bake about 15 minutes.  Muffins are ready when tops feel firm to the touch.  Let muffins cool in tins on a rack 3-4 minutes, then loosen around edges with a knife.  Remove muffins from the tins to a wire rack to cool completely or serve warm.
Find this recipe along with other gluten free recipes at Delightfully Free.

Heather commented, "Made these this morning and they were fabulous!!
Thank you for sharing the recipe!!"

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