Pumpkin Spice and Walnut Muffins
Description
Delicious, Moist Pumpkin Spice Muffins
Ingredients
| 1 | cup | Ener-G Brown Rice Flour |
| 2 | tbsp | Ener-G Tapioca Flour |
| 2 | tbsp | Ener-G Potato Starch |
| 2 | tbsp | Ground Flaxseed Meal |
| 2 | tbsp | Ener-G Rice Bran |
| 1 | tbsp | Vanilla Powder |
| 2 | tsp | baking powder |
| 1 1⁄2 | tsp | Ener-G Xanthan Gum |
| 1 | tsp | pumpkin spice (Could substitute with Allspice) |
| 1⁄2 | tsp | cinnamon |
| pinch | salt | |
| 1 1⁄4 | cup | brown sugar |
| 1 1⁄4 | cup | Canned Pumpkin (Plain pumpkin, not the mix) |
| 6 | tbsp | Olive oil |
| 1 | ea | Whole Egg |
| 2 | ea | Egg Whites |
| 1⁄2 | cup | Chopped Walnuts |
Instructions
Preheat oven to 350°. Place baking cups in a muffin pan and spray with a nonstick cooking spray. Set aside.
In a large bowl combine all flours, starch, ground flaxseed meal, rice bran, vanilla powder, baking powder, xanthan gum, pumpkin spice, cinnamon and salt. Mix well and set aside. In a separate bowl, mix together brown sugar, pumpkin, olive oil, egg and egg whites. Mix well. Add the flour mixture and walnuts to the egg mixture. Mix well. Don’t over mix.
Spoon batter evenly into the prepared muffin pan. Bake for 30-35 minutes or until the muffins are lightly browned or a toothpick comes out clean. Remove from oven and let cool.