Gluten-Free Pumpkin Chai Muffins
These went over really well in my house last week! I hope you like them as well.
Preheat your oven to 350 and lightly grease or line 24 muffin tins. Combine the following ingredients in a mixing bowl.
- 1 can organic pumpkin
- 1/2 cup Butter or Coconut Oil
- 1/2 cup Agave Nectar
- 2 tsp Vanilla Extract
- 2 Eggs, or an egg-replacer
- 1/2 cup Apple Cider
In a separate bowl whisk together the following:
- 2 cups All-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp cloves
Add dry to wet ingredients and stir together until smooth.
I added 1/4 cup allergen free mini-chocolate chips at this point. You can also add nuts, cranberries or raisins too!
Put batter into prepared muffin tins and bake for about 25 minutes. Allow to cool completely on wire racks.