Pumpkin Muffins

By Bailey1_

Ingredients

• Phase 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 us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Coat the inside of four 1-cup ramekins with coconut oil and set aside.

In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes. Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well. Stir in the milk and pumpkin. Return the pan to the heat and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove the pan from the heat and let the mixture cool for just a few minutes. Add the egg yolks one at a time, stirring well after each addition.

In a separate clean bowl, beat the egg whites until they are stiff. Fold 1/3 of the egg whites into the pumpkin mixture, and then fold in the remaining egg whites. Spoon the mixture into the prepared ramekins. Bake for 20 minutes, or until the soufflés are puffed and their middles are set. Serve immediately.