350. Butter a muffin tin
Mix together
2 eggs
258 g pumpkin puree
100 g olive oil
36 grams granulated sugar
76 grams maple syrup
90 grams greek yogurt or sour cream
Add dry ingredients (sift the flours if possible)
135 grams whole grain GF flours (millet, buckwheat, sorghum, etc)
80 grams GF all purpose or sweet rice flour
20 grams tapioca starch/flour
2 1/4 t baking powder
1/2 t baking soda
3/4 t sea salt
1 T pumpkin spice
Spoon into muffin tins and top with cinnamon sugars
Bake 25 minutes
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