I like to play with my muffin flavors using canned pumpkin, my favorite egg/ oil replacement. This is my latest rendition. It utilizes one of my favorite flavoring methods- tea. In this recipe, I use The Republic of Tea’s Cinnamon Orange red tea. And I use one of my three basic flour combinations, which is a combination of PureLiving Organic Sprouted Garbanzo Bean flour and Zema’s Madhouse Foods Multigrain Pancake & Waffle Mix.  If you don’t have access to these brands, any spicy orange tea or garbanzo bean flour and gluten-free multigrain pancake & waffle mix should work. I use half bean flour because it really kicks up the nutritional value of the muffins. I don’t like my muffins too sweet, so I add a little stevia, but that’s it. You’ll also be amazed how moist these muffins turn out without needing oil.

Ingredients: 

1/2 cup garbanzo bean flour

1/2 cup multigrain flour

1/3 teaspoon baking soda

1/8 teaspoon salt

1/2 cup canned pumpkin

3/4 cup brewed spicy orange tea (just make sure it has cinnamon)

1 tsp apple cider vinegar

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground anise

1/2 nutmeg

2-3 teaspoons sweetener of your choosing

Directions: 

Preheat oven to 350 degrees. Combine both flours with the baking soda and salt. Mix until all the flours are well-incorporated. Then add pumpkin, tea, apple cider vinegar, sweetener and spices. Mix until smooth. If its too thick, add more tea. Fill six muffin cups until 3/4 of the way full. Bake for 16-18 minutes.

Makes six muffins.