Microwave Gluten-Free Pumpkin Spice Muffins

PUMPKIN SPICE MUFFINS
MADE IN A MICROWAVE
9 OR 18 MUFFINS
No Pumpkin?  Try these equal substitutes:

Carrots
have been used to make faux pumpkin pie for
decades. Simply steam your carrots and then blend
them in your food processor until a smooth consistency.

Sweet Potatoes or Yams  canned or fresh in any
recipe that calls for pumpkin puree. Whether making
pies, cookies, cake or anything else, this sweet
tuber is an exceptional stand in.
If you are using canned sweet potatoes, drain them and
then pop them in the food processor and puree. Once
pureed you can add them to your recipe without any
alterations.
Whole Sweet Potatoes, boil them first and
then puree them in your food processor. You can skin
them first, but the skin is loaded with nutrients and the
flavor is great.Acorn or Butternut squash Frozen and
defrosted can be used. If fresh, Seed and Bake 2 halves
face down at 375 for 1 hr.

You can Refrigerate this batter up to 3 days.
Makes 9 or 18 muffins.

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9  SPICY PUMPKIN MUFFINS RECIPE
MADE IN A MICROWAVE

Ingredients:
3/4 cups oat flour
1/4 cup tapioca
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves

1/6 cup coconut oil
1/6 cup coconut sugar
1 lg. egg
1/2 cup pumpkin puree
1/6 cup any milk
1/6 cup honey

1/4 cup chopped toasted pecans or walnuts
for topping

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18 SPICY PUMPKIN MUFFINS
Made In The MICROWAVE

Ingredients:

1-1/4 cups oat flour
3/4 cup tapioca
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

1/3 cup coconut oil
1/3 cup brown sugar
2 lg. eggs
1 cup pumpkin
1/3 cup any milk

1/3 cup honey
1/2 cup pecans or walnuts

Directions:

Mix together dry ingredients. Beat butter and sugar.
Add remaining ingredients. Scoop 3 tablespoons into
microwave muffin cups lined with papers.

Microwave uncovered at medium-high for 4-5
minutes, rotating 1/2 turn once until tops spring back.
The moist top will dry.
Discard liners and cool on wire racks. You can
Refrigerate batter up to 3 days. Makes 18 muffins.

Mix together dry ingredients. Beat oil and sugar.
Add remaining ingredients. Scoop 3 tablespoons into
microwave muffin cups lined with papers.

Microwave uncovered at medium-high for 4-5
minutes, rotating 1/2 turn once until tops spring back.
The moist top will dry.
When cool, Discard liners and cool on wire racks. 

Cinnamon-sugar topping: 
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, or coconut oil melted

Add butter or vegan butter or coconut oil to
a shallow bowl. In another shallow bowl,
combine sugar and cinnamon.
Dip muffin tops in butter, then in
cinnamon-sugar. Serve warm.

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18 PUMPKIN SPICE MUFFINS

18 Microwave Muffins
Dry Ingredients
1/2 cup tapioca
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Wet Ingredients
1/3 cup coconut oil
1/3 cup brown sugar
2 lg. eggs
1 cup pumpkin
1/3 cup any milk

1/3 cup honey
1/2 cup pecans or walnuts

Cinnamon-sugar topping: 
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, or coconut oil melted

Add butter or vegan butter or coconut oil to
a shallow bowl. In another shallow bowl,
combine sugar and cinnamon.
Dip muffin tops in butter, then in cinnamon-sugar.
Serve warm.
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