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Ingredients

• 1/2 acorn squash
• 1/4 cup ground flaxseed
• 1/3 cup hot water
• 2 tbsp canola oil
• 3 tbsp maple syrup
• 2/3 cup (4.6 oz) soft coconut palm sugar
• 3 tbsp tapioca starch
• 2 tbsp arrowroot starch
• 3 tbsp potato starch
• 1/2 cup white rice flour
• 1/2 cup millet flour
• 1 tsp guar gum
• 2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 teaspoon salt
• 1/2 tbsp pumpkin pie spice
• 1 large sweet potato, grated
• 1 medium apple, grated
• 1/4 cup raisins, soaked in hot water and drained

Description

These Delicious, Gluten Free And Vegan Muffins Are Laced With A Spoonful Of Pumpkin Pie Spice And Given A Delicious, Moist Flavour From Acorn Squash, Sweet Potatoes And Apples. If You Have A Leftover, Baked Acorn Squash Half In Your Fridge, Go On And Use

Group Recipes