Pumpkin Muffins

By Bailey1_

Ingredients

• hase 1
• Prep Time: 15 minutes
• Total Time: 30 to 35 minutes
• Serves: 12
• 1 3/4 cups gluten-free quinoa or brown rice baking flour
• 3/4 cup birch xylitol
• 2 Tbls. arrowroot powder
• 2 tsp. corn-free baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt
• 3/4 cup canned pumpkin
• 1/2 cup rice milk
• 4 large egg whites
• 2 tsp. vanilla extract
• 2 Tbls. finely chopped ginger

Details

Servings 1
Adapted from view.email.crownpublishing.com

Preparation

Step 1

Preheat the oven to 375 degrees F and place 12 cupcake papers in a muffin tin.

In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and salt.

In another bowl, stir together the pumpkin, milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine. Stir in the chopped ginger.

Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean. Remove the muffin pan to a wire rack. Cool for 5 minutes before removing the muffins; finish cooling on the rack. Serve warm, or cool completely and store in an airtight container at room temperature.

Tip: Because these do not contain fruit they can't be swapped for a snack, but feel free to enjoy them as a grain with a Phase 1 breakfast, lunch or dinner.