1 c oat flour
3/4 c sorghum flour
1 1/2 t baking powder
1 t baking soda
1/2 t cream of tartar
1 t cinnamon
1/4 t ginger (optional)
1/4 t nutmeg
1/2 t salt
1t guar gum or xanthan gum
1/4 c chopped pecans (optional)
In another bowl, combine:
1 c canned pumpkin
2 T olive oil or coconut oil
1 cup apple juice or water
Directions:
Add the pumpkin mixture to the flour mixture. Stir until just moistened.
Batter should be lumpy.
Spoon batter into greased muffin tin.
Bake at 400 degrees F for 25 minutes.
Cool in muffin tin for 5 minutes, then remove to a wire rack to cool.
Serve warm or at room temperature.
Makes 12 muffins.
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