Pumpkin Muffins-GF/SF/DF

Gluten Free Soy Free Dairy Free Pumpkin Muffins

Ingredients:

• 2 Large Brown Free Range Eggs
• 1-1/2 cup Organic Sugar
• 1 15oz can of Organic Pumpkin
• 1 tsp Baking Soda
• 2 tsp GF Pure Vanilla Extract
• 1/2 cup Palm Shortening
• 2 TBS Pumpkin Pie Spice
• 1/2 tsp Sea Salt
• 2 cups Gluten Free Flour Blend (see recipe below)

Directions:

• Preheat oven.
• Beat together shortening, sugar until fluffy in a standing mixer with paddle attachment, or with handheld mixer.
• Add eggs, baking soda and vanilla.
• Add pumpkin and mix well.
• Combine flour, salt & pumpkin pie spice in a separate bowl; add to pumpkin mixture until combined. Do not over mix.
• Add to muffin tin lined with muffin papers.
• Bake and remove from oven to cooling rack.

Cook Temp: 325°F

Cook Time: 1 hr 10 Minutes

Serve With: Coffee or tea.

Notes: Great in the fall.

Yields: 12

GF Flour Mixture:

• 1 cup white or brown rice flour
• 1 cups sorghum flour
• 1/2 cup gf oat flour
• 1/2 cup buckwheat flour
• 1/2 cup tapioca starch
• 4 tsp baking powder
• 2 tsp guar gum