I’m not always in the mood to bake. It truly strikes me out of the blue and I usually make several items at a time.
Having pumpkin on hand made me want to throw something together with fall flair. I tend to take existing recipes and alter them to suit my mood, ingredients on hand or traditional recipe allergy free.
I mixed the wet ingredients and added dry. Heat oven to 350 and bake in a greased (or lined/greased) muffin pan for 30 minutes.
2.5C Bobs Red Mill Gluten Free All Purpose Baking Flour
3 egg whites
1/4C Maple Syrup
16oz Pumpkin Puree (I used Pacific brand)
1/2C Coconut oil (melted)
1t lime juice
1/4t Cinnamon, nutmeg, pumpkin pie spice (I like Trader Joes)
3/4t baking soda
1T Vanilla extract (I use Kirkland)
1/2C Brown sugar
When cups are filled, sprinkle with almond slices and cinnamon/sugar combo and bake.