Here in lovely Ohio its pumpkin season and I had a minute to try some ideas I’ve had about some pumpkin muffins using Huel as a gluten free flour substitute. They turned out so well!
Here’s the recipe:
Preheat oven to 350 degrees
1.5 cups Huel
Baking powder 1 .5 tsp
Baking Soda 1 tsp
1 tsp salt
Cinnamon, allspice 1/2 tsp each ( or more to taste)
2 cups pumpkin ( one can of organic pumpkin)
1/3 cup olive oil
1/3 cup honey
1/2 cup raisins (optional)
Combine dry ingredients in mixing bowl. Add wet ingredients. Mix on high for 5 minutes. Add raisins if using. Spoon into muffin tins after spraying or coating with olive oil or cooking spray.
Bake on lower rack of oven for 15 min then move to upper rack for 10-15 min or until toothpick comes out dry after checking middle muffin.
Set out to cool and enjoy!!!