This gluten free recipe is packed with flavor. Fresh pumpkin is prepared and combined with maple syrup, cinnamon, vanilla and others to create a perfect blend. A topping of pecans finishes it off in style. Smart Recipes, American Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains American Gluten Free Fresh Pumpkin Muffins Gluten Free Fresh Pumpkin Muffins Recipe | PT35M Serves 6 Ingredients: 1 Teaspoon Chai Seeds 9 Tablespoons Lukewarm Water 1.5 Pound Pumpkin 1 Tablespoon Maple Syrup 1 Cup Buckwheat Flour 0.5 Cup Chickpea Flour 0.5 Cup Quinoa Flakes 1 Teaspoon Ground Cinnamon 5.5 Teaspoons Baking Soda 4 Tablespoons Dairy Free Butter 0.5 Cup Brown Sugar 1 Teaspoon Vanilla 2 Tablespoons Orange Juice 2 Teaspoons Ground Cinnamon 2 Tablespoons Powdered Sugar Preheat the oven to 350 degrees. Grease a muffin pan and set aside. In a bowl, mix together chia seeds and lukewarm and set aside for 15 minute until a gel forms around the chia seeds. Set aside. Peel the pumpkin, seeds removed and cut into large chunks. Place in the steamer basket. Cover and steam for about 5-10 minutes until tender. Transfer to the bowl, mash with a fork. Stir in maple syrup and set aside. In a large bowl, mix together buckwheat flour, chickpea flour, quiona flakes, 1 teaspoon ground cinnamon and baking soda. Add the butter, half cup brown sugar, vanilla and chai gel and mix till well combined. Fold in pumpkin puree and orange juice. Spoon batter into prepared 12 muffin cups. Top with pecans. Bake for 15-20 minutes until muffins are golden browned and toothpick comes out clean. In a bowl, mix together remaining ground cinnamon and powdered sugar. Sprinkle with cinnamon mixture.

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