Recipe: Gluten Free Pumpkin Muffins with Jerusalem Artichoke Syrup
Author: Bhavani Jaroff, iEat Green
- 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
- Combine eggs, water, pumpkin, and oil in large bowl.
- In another bowl, combine all dry ingredients.
- Add the dry ingredients to the wet, and mix together until combined.
- Prepare muffin tins with cupcake liners. Fill ⅔ full.
- Bake in a 350* oven for 20 minutes or until a toothpick comes out clean.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-gluten-free-pumpkin-muffins-with-artichoke-syrup/
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