This is a recipe I was working on right around Halloween and I wasn't able to test it one more time until now. The first time I made it there seemed to be something missing. It just wasn't spicy enough, so I turned to my Facebook family and I had several suggestions that were really great ideas. One was from my oldest sons elementary teacher he had years ago. She said Apple Butter and I thought now that's a good idea. Thanks Laura!
Aunt B's Pumpkin Spice Muffins
WET INGREDIENTS :
1/2 c Light brown Sugar
2 Lg Eggs at room temperature
1/2 c Almond Milk
2 tbls Oil
1 tsp Vanilla
1/3 c Pumpkin
2 tbls Apple Butter
DRY INGREDIENTS :
3/4 c Brown Rice Flour (119 grams)
3/4 c Potato Starch (144 grams)
1/2 c Tapioca Starch (60 grams)
1 tbls Baking Powder
1 tsp Xanthan Gum
1/4 tsp Sea Salt
1/4 tsp Baking Soda
2 tsp Pumpkin Spice
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 c Chopped Walnuts (plus extra walnuts
chopped fine for topping)
Directions:
Preheated the oven to 350° and grease the muffin tin. In a separate bowl
blend together all of the dry ingredients and set that to the side. In a large
mixing bowl beat the eggs, then add the rest of the wet ingredients one at a
time. Once the wet ingredients are all mixed together slowly add the dry
ingredient that you blended together earlier. Last add the walnuts. Scoop the
muffin mix into the muffin tin and bake for 25 minutes. Allow it to cool just
enough for you to remove them from the muffin tin. Don't let them sit too long
in the tin, because the longer they do the more moisture builds up on the
bottom of the muffins.
Remember all wet ingredients should be at room temperature when baking.
