Gluten-Free Pumpkin Muffins

Ingredients

• 3/4 brown rice flour
• 1/4 cup of tapioca flour
• 1/4 cup of coconut sugar (or preferred sweetener)
• 1 Tablespoon of pumpkin spice
• 1 Tablespoon of baking powder
• 3 Tablespoons of coconut oil
• 1/2 cup of unsweetened almond milk
• 2 eggs
• 3/4 cup of canned pumpkin
• pinch of salt

Instructions

1. Preheat oven to 325 F and line a muffin pan with twelve paper liners.
2. In a large mixing bowl, combine rice flour, tapioca flour, pumpin spice, and baking powder.
3. In a separate bowl, whisk two eggs, and add in coconut sugar and coconut oil.
4. Combine wet mixture with dry ingredients in large mixing bowl.
5. Slowly add in almond milk, stirring as you pour.
6. Finally, mix in canned pumpkin and pinch of salt.
7. Pour muffin batter into liners and bake for 23-25 minutes.
8. Remove from oven, allow to cool and enjoy!

Source: http://eat-drink-love.com/

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