Pumpkin Spice Muffins

By Tracy Silvers

(Cheryl’s note: This recipe does contain a lot of sugar. However, it also contains a good deal of flax seeds, which are an excellent source of nutrients and fiber, and a lot of pumpkin and apple, which is why I decided to include it)
2 1/2 cups favorite gluten free flour blend or gluten free oat flour, such as Laura’s Oat Flour
3/4 cup Bob’s Red Mill Ground Flaxseed Meal, or similar product
2 tsp cinnamon
2 tsp allspice
1 1/2 cups organic sugar
2 tsp baking soda
2 cups canned pumpkin
1 cup unsweetened applesauce
1/2 cup egg beaters (equivalent of 2 eggs)
1 tsp gluten free vanilla

Preheat oven to 350 degrees. Line regular size or mini muffin tins with paper liners. In large bowl, combine dry ingredients. Mix in remaining ingredients and stir until well blended. Pour into muffin tins. Bake approximately 12 minutes for mini muffins or 20 minutes for regular muffins, or until toothpick tested in the center comes out clean. Cool on wire rack, then remove from muffin tins.

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.45 out of 5)

Meryl: Yummy! I love these!

Rick: Really good!

Jeff: A tasty treat!

EJ: Very moist and delicious!