Gluten Free Pumpkin Muffin
It';s pumpkin season! Rather than the usual savoury roast pumpkin dishes we think this is a great sweet muffin to add to your Autumn cooking. Have one for a breakfast treat or indulge in an afternoon with a cup of herbal tea
Ingredients
Instructions
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1: Set oven temperature to 180
2: Line the muffin tray with the muffin cases
3: Add cooked squash, coconut milk oil, sweetener and flaxseed to a food processor or blender and
process to a puree.If you don’t have a food processor or blender then you can mash the ingredients together as smoothly as possible.
4: Transfer the wet ingredients to a mixing bowl then slowly stir in the dry ingredients: flour, raising agents and spices.
5: Sprinkle pumpkin seeds on top.
6: Divide the mixture between the muffin cases and cook for 25mins on 180 until golden brown.
Variations: substitute gluten free flour for 150g of wholewheat flour
photo source: pixabay
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