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Grain-Free Pumpkin Muffin Tops

This recipe uses the All Purpose Grain-Free Flour Mix.
 

Preheat oven 350°, oil cookie sheet or you may line the cookie sheet with oiled parchment paper or a muffin top baking pan.  Recipe makes 12 large or 15 average sized muffin tops. 

 

. 4 cups flour mix (see above)

. Zest from one organic lemon, reserve lemon for another use.

. 1/4 cup chia seeds

. 1 teaspoon non-irradiated ground cinnamon

. 1/2 teaspoon sea salt

. 1/2  cup organic raisins

. 1/2 cup chopped walnuts

Mix above ingredients together in a large bowl and set aside. 

 

. 1-15 ounce can organic pumpkin puree, or 2 cups fresh. 

. 4 pasture raised eggs

. 1/4 cup almond oil

. 1/3 cup real maple syrup

. 1 teaspoon dry or liquid stevia

Combine all liquid ingredients in a bowl and whisk until frothy. 

 

Incorporate the mixed liquid ingredients into the bowl with the mixed dry ingredients. Using a spoon gently stir until evenly moist. The batter will be thick and dense. Using two large spoons scoop approximately 1/2 cup (for 15) with one spoon and scrape onto cookie sheet with the other. If making 12, scoop a more generous 1/2 cup. The muffin tops will not change shape. Whatever the shape raw is how they will look when baked (only golden brown and fragrant).

 

Bake in your preheated oven for 18 minutes or until toothpick comes out dry. Tops should be lightly brown, don’t overbake.