Ingredients
The following ingredients have 12 Servings
- 1 1/4 cups gluten free flour blend (I used Trader Joe's blend this time)
- 3/4 cups cashew flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/3 teaspoon nutmeg
- pinch of cloves
- ½ cup organic canola oil
- 3/4 cup organic cane sugar (coconut sugar is also okay, but they will be darker)
- 1 1/2 Tablespoons golden ground flax seed meal
- 3/4 cup pumpkin puree
- ½ teaspoons vanilla extract
- 2 Tablespoons water
- 1 cup dairy free chocolate chips
- 2/3 cup chopped pecans
Instruction
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
- In a large bowl, mix the sugar, canola oil, pumpkin puree, water, flax seed meal, and vanilla extract.
- Add the gluten free flour blend, cashew flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir well to combine.
- Add the chocolate chips and pecans.
- Spoon the batter into the muffin cups.
- Bake at 350 degrees for about 25 minutes.
