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150g of pumpkin

1/2 cup of low-fat milk

1/4 tbsp of brown sugar

1/4 cup of evaporated milk

2 tbsp of 15 mL of cornstarch

1/8 tsp of sea salt

1/4 tsp of Pumpkin Pie spices

medium temperature

Continuously move until it thickens

Set aside

300g of all-purpose flour

150g of almond flour

Set aside

2 tbsp of 15 mL of evaporated milk

1 (63g) egg

1/4 cup of low-fat milk

100g of pumpkin

1 tbsp of 15 mL of oil

75g of brown sugar

Set aside

3g of baking powder

1g of baking soda

1/2 tsp of Pumpkin Pie spices

Mix all the ingredients

Roll into 67g balls

Oil the mold

Roll out the dough like this

Set aside

Add the cream in equal parts

Bake at 380°F for 18 minutes

The pumpkin with molasses used in this recipe is on the channel!

I make this recipe very often because they are easy to make

They are also low in gluten and have no butter.

These pumpkin pie muffins are very delicious and fluffy!

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