Fall is Just Right Around the Corner & A new Recipe You’ll want to add!
Its almost Fall time and you know what that means… PUMPKIN everything is starting to come out. We have a great recipe that is VERY yummy and its gluten FREE.
Gluten Free Pumpkin Muffins
Makes 12 muffins
2 1/4 cups Gluten-Free All-Purpose Flour
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1 cup packed dark brown sugar
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1/4 cup low-fat buttermilk
3 tablespoons of molasses
1 teaspoon vanilla
*or use any all-purpose gluten-free flour blend that does not contain xanthan gum
1.Preheat oven to 400 degrees. Spray 12 standard muffin cups with nonstick cooking spray.
2. Combine flour blend, salt, ginger, nutmeg, xanthan gum, and baking soda in a medium bowl. Whisk brown sugar, pumpkin, butter, buttermilk, eggs, molasses and vanilla in a large bowl. Add flour mixture in two additions, stirring until well blended after each addition. Spoon evenly into prepared muffin cups. **
3. Bake 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 5 minutes. Remove wire rack to cool slightly. Serve warm or at room temperature.
** for best results, scoop butter into each muffin cup in a single scoop, filling to the top and so not add additional butter.
NOTE: DO NOT substitute pumpkin pie mix for the canned pumpkin. It produces an overly sweet and spiced muffin
Any Benefit? Since pumpkin is a bright orange, it is an indicator that it is rich in Vitamin A, which helps prevent certain cancers and more. Having pumpkin is also a good source of vitamin C, iron, potassium, and fiber. Even better, pumpkin seeds. Pumpkin seeds are rich in protein and good source of iron and healthy unsaturated fat.
36% Calories from Fat
11g Total Fat
5g Saturated Fat
217 mg Sodium