Thursday, April 29, 2010

Pumpkin Muffins

1 cup evaporated cane juice crystals
1/4 cup oil or applesauce
4 TB flax egg
3/4 cup canned pumpkin
1-1/2 cups brown rice flour
1 TB baking powder
1/2 tsp baking soda
1/4 ground cloves
1/4 tsp nutmeg
1/2 tsp salt

Cinnamon Butter:

1/2 cup earth balance
1 cup powdered sugar
1 1/2 tsp cinnamon
1 tsp almond milk
Cream earth balance and sugar. Add cinnamon and almond milk. Mix well.

Preheat oven to 375 degrees. Grease a 12-cup muffin tin (I like to make mini muffins) Mix evaporated cane juice, oil or applesauce, flax and pumpkin. Mix dry ingredients and add to pumpkin mixture. Fill cups two-thirds full and bake 18-20 minutes until golden brown. Let cool before serving. Serve with cinnamon butter.

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