Gluten Free Pumpkin Teff Muffins



Preheat oven to 350 degrees. Makes 12 muffins

1 cup Bob’s Red Mill Gluten free flour

1 cup teff flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 egg

1 cup pumpkin

1 cup coconut sugar

1/2 cup Kite Hill plain almond Yogurt

Optional: chocolate chips or fresh cranberries ( 1/2 cup)

Mix all ingredients together. Add chocolate chips or fresh cranberries. Place batter in muffin tins. Bake at 350 degrees for about 20 minutes or until done.



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