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Recipe: Gluten Free Pumpkin Muffins with Jerusalem Artichoke Syrup

 

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Recipe: Gluten Free Pumpkin Muffins with Jerusalem Artichoke Syrup
Author: 
 
Ingredients
  • 4 eggs, whisked
  • ⅔ cup water
  • 1 can organic pumpkin
  • 1-1/2 cups jerusalem artichoke syrup
  • 1 ? cup Pamela GF Bread flour
  • 2 cups Pamela GF Cake flour
  • 1 cup oil
  • 1 t. baking powder
  • 1 t. salt
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. allspice
  • ? cup shredded coconut
Instructions
  1. Combine eggs, water, pumpkin, and oil in large bowl.
  2. In another bowl, combine all dry ingredients.
  3. Add the dry ingredients to the wet, and mix together until combined.
  4. Prepare muffin tins with cupcake liners. Fill ⅔ full.
  5. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean.

Step-By-Step Photo Instructions

Combine eggs, water, pumpkin, and oil in large bowl.

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In another bowl, combine all dry ingredients.

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Add the dry ingredients to the wet, and mix together until combined.

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Prepare muffin tins with cupcake liners. Fill 2/3 full.

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Bake in a 350* oven for 20 minutes or until a toothpick comes out clean.

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