Quinoa Pumpkin Muffin Recipe (gluten free!)
 
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Ingredients
  • 2 cups Quinoa Flour
  • 1½ tsp. of Salt
  • ½ tsp. Baking Powder
  • 1½ tsp. Baking Soda
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 1 tsp. Cloves
  • ¾ cup Coconut Oil
  • 3 lg Eggs
  • ½ cup Water
  • 2 cups Pumpkin Puree
  • 1 cup Honey.
Instructions
  1. Mix your dry ingredients together in one bowl and the wet ingredients together in another bowl.
  2. Using a whisk, gradually stir the dry ingredients into the pumpkin mixture.
  3. Stir for about two minutes or until well blended; dough will be a bit lumpy.
  4. Fill greased or papered muffin tins ¾ the way full and let sit for 3-5 minutes.
  5. Bake at 350 for 20-25 minutes.
  6. Your quinoa pumpkin muffins are done when a toothpick inserted to the middle, comes out clean.
Recipe by Hello Sensible at https://hellosensible.com/quinoa-pumpkin-muffin-recipe-gluten-free/