Grain Free Pumpkin Muffin

• 13 cups Amaranth Flour
• 13 cups Buckwheat Groats Flour
• 13 cups Arrowroot Starch
• 2 Tablespoons Flax Meal
• 3/4 teaspoons Baking Soda
• 1 teaspoon Cardamom
• 2 whole Eggs
• 1 can Pumpkin, 15 Oz Can
• 1 Tablespoon Coconut Oil
• 13 cups Xylitol Or Sugar

1. Pre-heat oven to 350 degrees F.
2. Place all dry ingredients into a bowl and whisk together (flour through cardamom on the above list).
3. In another, large bowl add in your wet ingredients and sugar.
4. Stir together.
5. Add in the dry ingredients and mix till combined.
6. Scoop batter into muffin liners and bake for about 20-25 minutes.
7. Ours bake for about 21-22 minutes.
8. This makes about 6-8 muffins depending on size of scoop and muffin pan.

amaranth flour, flour, arrowroot starch, meal, baking soda, cardamom, eggs, pumpkin, coconut oil, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/grain-free-pumpkin-muffin/ (may not work)