The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.
2.6 ounces potato starch (about 1/2 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup packed brown sugar
3 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
2 tablespoons unsalted pumpkinseed kernels
2 teaspoons turbinado sugar or granulated sugar
How to Make It
Preheat oven to 375°.
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375° for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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I have a few gluten-free co-workers and I always feel bad when I make muffins for meetings and they can't have them. I saw this recipe and decided to try it. Aside from how costly a couple of the ingredients are, I was very pleasantly surprised at how moist and delicious they were and my gluten-free co-workers LOVED them. Will make again.
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