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
Ingredients:
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
2 Eggs
3 tablespoons of molasses
1 teaspoon vanilla
*or use any all-purpose gluten-free flour blend that does not contain xanthan gum
Directions:
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.
2. Nutrients:
268 Calories
36% Calories from Fat
3g Protein
41g Carbohydrates
2g Fiber
11g Total Fat
5g Saturated Fat
52mg Cholesterol
217 mg Sodium