Gluten Free Pumpkin Pie Muffins

I hit the jack pot with the kids on this muffin recipe that my 4 year old not only told me how yummy these are but he also said "these are better than Eva Ruth's pumpkin muffins!"  Can I just tell you that he made my day.  If you have kids as picky as mine when they like something that you made it is a miracle and a day to remember.  Now Eva Ruth's in Newport, RI does have some of the best muffins I have tasted however this version is tad bit more on the healthy side but don't tell my son that. :)

Ingredients

• 1/4 cup Hazelnut or almond flour
• 1 1/4 cup Pamelas GF baking flour mix
• 1 teaspoon baking soda (used Bob's Red Mill)
• 1/2 teaspoon cinnamon
• 2 tablespoons flaxseed meal
• 1/4 teaspoon cloves
• 1/8 teaspoon nutmeg
• Pinch of ginger
• 1/3 grapeseed oil
• 2/3 cup agave syrup
• 2 eggs
• 1 cup organic pumpkin pie puree mix
• 1/3 cup organic milk

Instructions

1. Preheat over to 350 degrees. Prepare muffin tins with cupcake liners.
2. Mix together the flours, baking soda, cinnamon, flaxseed meal, cloves, nutmeg, and ginger.
3. Mix oil and agave syrup. Add the eggs, one at a time. Stir in pumkin puree. Add the dry ingredients in two parts, alternating with the milk.
4. Spoon the batter into the muffin cups. Sprinkle tops with cinnamon sugar if desired.
5. Bake for about 18-20 minutes.

   
   

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