Recipe: Gluten Free Pumpkin Muffins with Jerusalem Artichoke Syrup Author: Bhavani Jaroff, iEat Green Ingredients 4 eggs, whisked 2/3 cup water 1 can organic pumpkin 1-1/2 cups jerusalem artichoke syrup 1 ½ cup Pamela GF Bread flour 2 cups Pamela GF Cake flour 1 cup oil 1 t. baking powder 1 t. salt