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Gluten-Free Flax Pumpkin Pie Cups

Yields 12-14 cups

Ingredients

Optional Topping:

Instructions

  1. Preheat the oven to 350F, and lightly coat muffin pans with cooking spray. Set aside.
  2. In a small bowl, mix 2 tablespoons of the flax with the water. Set aside.
  3. In a large mixing bowl, blend together the remaining 1/2 cup flax, the flour, xantham gum (if using), baking powder, baking soda, pumpkin spice, cinnamon, salt, and brown sugar.
  4. Add the pumpkin, honey, yogurt, and applesauce. Mix until a batter forms.
  5. Add the vanilla. Add the flax and water mixture, which should now have a gel-like consistency, and mix well again.
  6. Fill each muffin cup about three-quarters full.
  7. Optional topping: Mix together the orange zest, brown sugar, and cinnamon. Sprinkle the mixture evenly over all the cups.
  8. Bake for 30 to 35 minutes, until a toothpick comes out clean.
  9. Cool in pans for 5 to 8 minutes, then remove and cool for 10 minutes before enjoying!
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