Pumpkin Spice Muffins (Gluten-free, Sugar-Free, Vegan)
3/4 cup tapioca starch (sub: potato starch)
3/4 cup sorghum flour
1/2 cup brown rice flour (sub: white rice flour)
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 tsp. sea salt
1/2 cup unsweetened apple sauce
1/2 cup unsweetened pumpkin puree
3/4 cup unsweetened soy milk (sub: your favorite milk substitute or regular milk)
2 Tbsp. flaxseed meal + 6 Tbsp. water
3 tablespoons grapeseed oil
1 tablespoon vanilla extract
2 tsp. liquid stevia *(see Malary's note below on subbing with stevia in the raw)
1/4 teaspoon apple cider vinegar (sub: lemon juice)
Makes approx. 12 muffins
Two of my readers (thanks Julia and Malary!) volunteered to test this recipe out. I'm including their feedback because I always love to read feedback in comments before deciding whether I'm going to try a recipe out.
Julia: I think they are YUMMY! I may have baked them a little long...? Although I did follow directions and bake at 375 for 23 mins. They came out crispy on the outside but really moist and tender in the inside. But I really like crispy outside...almost like a crust so I was VERY happy. Flavor wise I think they are great, nice and spicy. I think if people are a little more spice-phobic maybe make a note to cut a little of the pumpkin spice, but i really like it. Otherwise, no critique! Pretty easy once you have all the ingredients which I pretty much did, nice that it didn't use eggs since I can't eat yolks. Also super that it didn't use sugar since I am allergic to all sweeteners, other than stevia.
Malary: Malary thought the texture was the best she's had out of all the gluten-free baked goods she's made. She didn't have grapeseed oil on hand, so she substituted with olive oil, and she used 1 1/3 cup of stevia in the raw and a "squirt" of agave instead of the stevia.
Find the original recipe at The Daily Dietribe.