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Recipe Servings: about 12 Prep Time: 10-15 minutes Description: These were adapted from a Gourmet recipe by a friend of a friend and then further changed by me. They are PERFECT for the allergy-plagued sweet tooth! Everyone else loves them too. Allergens: Beet, Cinnamon, Corn, Fructose, Fruit/vegetable, Grain, Miscellaneous, Nutmeg, Oats, Pumpkin, Spices, Squash, Sugar, Sugar cane, Sulfites Ingredient List:

Qty	Name
1.5 tsp	cinnamon
1 tsp	baking soda
1/2 tsp	nutmeg
1 cup	oat flour
1/2 cup	brown sugar
3/4 cup	gluten-free flour
1/3 cup	vegetable oil
1.5 tsp	baking powder
2 eggs worth	egg substitute , mix thoroughly before adding
1.5 cup	pumpkin puree
1/2 tsp	salt
1/2 cup	white sugar

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Instructions: Put oven in middle position and preheat oven to 350 degrees F. Put liners in muffin cups or grease with PAM.

Mix the oat flour and gluten-free flour. NOTE: if you can't find oat flour, just put whole oats in a blender until finely ground.

Whisk together all other ingredients in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean.

30 to 35 minutes.
Member Feedback: gehreramber said on December 19th, 2009 11:40 AM :
I love these muffins and plan on making them for Christmas morning. Thanks for such a great recipe.

danamcleod said on December 28th, 2009 07:42 AM :
remeber potatoe allergic people cannot have the replacer it has that starch in it


Miscellaneous: Created: November 15th, 2009
Last Updated: February 8th, 2010
Source of Recipe: friend
Filed Under: Breakfast, Desserts, Vegan




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