You know Fall is here when the warm and delicious aroma of pumpkin and molasses and spices (like ginger and cloves) fills the air of every bakers kitchen.
These little gems of a muffin are lightly seasoned with pungent, spicy ginger. They are soft and moist with every bite. Mmmm, how I love the taste of Fall.
These muffins are gluten and dairy free… simply delicious.
Pumpkin Pie Muffins
- 2/3 cups blanched almond flour
- 1/3 cup brown rice flour
- 1/2 teaspoons baking soda
- 1/2 baking powder
- 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 egg whites
- 1/2 cup sucanat or turbinado sugar
- 4 tablespoons unsweetened applesauce or oil of your choice (I like to use 2 tablespoons grape seed oil and 2 tablespoons unsweetened applesauce)
- 1/2 cup pumpkin
- 4 tablespoons of almond milk
- 1 teaspoon vanilla
Preheat oven to 350°. Line 12 cup muffin pan with muffin cups and set aside. This recipe makes 9 – 12 muffins, depending on how full you fill the cups. I usually get about 9 – 10 muffins with the cups filled about 2/3 full.
In small bowl whisk together flour, baking soda, baking powder, cinnamon and ginger.
In medium bowl, whisk egg whites until frothy and whisk in sugar, applesauce and, or, oil, pumpkin, almond milk and vanilla until well blended.
Mix in dry ingredients just to combine.
Fill muffin cups 2/3 full. Bake for 10 – 15 minutes. Test at 10 minutes with toothpick to see if done. If the muffins are not done continue baking at 2 minute intervals.