I found this recipe on Pinterest at the beginning of the school year and put it to the side to try this fall. This recipe is far from being too sinful but it could be cleaner and if I want to be able to eat it it would have to be modified due to food sensitivities. So I gave it a try.
My Cleanup: Eliminate gluten, dairy, refined sugars & any additives.
Pumpkin Poppers
Bake 350 degrees for 15 minutes. Use mini muffin tin. Fill 3/4 full. Grease pan. The recipe yields just over 2 dozen minis. To see the original recipe go here.
- 3 1/2 cup gluten-free all purpose flour
- 1 3/4 tsp xantham gum
- 4 tsp. baking powder
- 1 tsp. celtic sea salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. ginger
- 2/3 cup olive oil
- 1 cup rapadura sugar
- 2 egg
- 2 tsp. vanilla extract
- 1 1/2 cup pumpkin or 1 15 oz can of pumpkin
- 1 cup almond milk