12 average sized muffins
1-2 days in bread box.
2-4 days in fridge
Substitute 2 tsp ground cinnamon with 3-4 drops cinnamon bark essential oil
2 c. Gluten Free flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon, or 3 – 4 drops cinnamon bark essential oil
3/4 c. coconut sugar (or 1/2 c. honey)
1 c. kefir or buttermilk
8-16 drops orange essential oil (1/16 to 1/8 tsp.)- this is distinctly orange-flavored!
1 c. pumpkin puree
2 Eggs, room temperature
1/4 c. oil or melted butter
1/2 c. chopped pecans, optional
Preheat oven to 375 degrees.
Grease 12 muffin cups, or muffin liners.
Mix together the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
In a medium size bowl beat the eggs. Add the wet ingredients together and mix well.
Add the wet ingredients all at once: buttermilk, orange oil, pumpkin, egg, cinnamon and oil. Stir just until combined.
Spoon into muffin tins, then sprinkle with the nuts.
Bake about 16-18 minutes, or until lightly golden and the top of a muffin springs back when touched.