I've been meaning to add some recipes all July! Life has been crazy though and this just kept getting pushed back. I have been pretty introverted this pregnancy and slipping in the rain a few weeks back has slowed me down even more. I didn't fall, but I did pull a muscle that makes it extremely uncomfortable to do much of anything--I'm supposed to take it easy...midwife's orders. I'm due in just a couple of weeks, so I am really trying to so it'll heal before I go into labor.
I made a batch of these muffins to freeze for after baby's arrival. There's just something about the smell of pumpkin and spices in the air that I can't resist.
Pumpkin Millet Muffins
1 c. coconut oil
2 tbsp. Ener-G egg replacer + 1/2 c. of water
2 c. pumpkin puree
3/4 c. turbinado sugar
3/4 c. honey
2 heaping tsp. pumpkin pie spice
2 c. millet flour
2 c. brown rice flour
2 tsp. xantham gum
1 tsp. sea salt
2 tsp. aluminum free baking powder
Here's what I did:
Preheat oven to 350 degrees. In a blender, mix all wet ingredients, plus turbinado. In a large bowl, mix all dry ingredients. Add the wet to the dry and mix well. The consistency should be like a cake mix from the gluten days...if your pumpkin puree is thick, you may need to add a bit of safe milk a tbsp at a time til you get the desired consistency. Line muffin pan with muffin liners or grease muffin pan. Bake for 25-35 minutes (depending on how thick or thin your pumpkin puree is--mine was thin because it was homegrown; the canned stuff will be thicker.) Mine took the full 35 minutes this time. Let cool completely in the pans. Refrigerate or freeze leftovers. Makes two dozen.