Sunday, March 11, 2012

Gluten-Free Pumpkin Spice Muffins

It seems that more and more people in my life are avoiding gluten, so I keep trying new recipes.  This was inspired by something I saw at Williams-Sonoma, but I had to create my own recipe to fit with all the dietary restrictions.

Why isn't there a picture of baked muffins?
I got busy eating and forgot to take a picture. Whoops.
These muffins are really dense and do not rise up like a hill as most gluten-filled muffins do.  They are still yummy and filling and do not have that horrible gluten-free taste (which could be because I used Jules' GF Flour, something I recently discovered online -- the better taste is worth the higher price).

Pumpkin Spice Muffins (GF)

  • 1 c. GF flour
  • 1/3 c. almond meal (may be replaced with GF flour)
  • 1/3 c. flax meal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger (or 1/2 tbsp freshly grated)
  • 1/4 tsp. cloves
  • 1 c. pumpkin
  • 1 c. mashed ripe bananas (approx. 2-3)
  • 2 eggs (to make vegan: replace with an additional 2 tbsp flax meal and 1/3 c. water)
  • 1/3 c. agave (or honey)
  • 1/4 c. blackastrap molasses (or additional agave)
  • 1 tsp. vanilla

Preheat oven to 350 degrees and grease muffin tins.

In a small bowl, mix all dry ingredients.

In a large bowl, mix all wet ingredients.

Slowly add dry ingredients to large bowl.  Mix thoroughly.

Fill muffin tins to nearly full.  Bake for 22-26 minutes until a toothpick comes out almost completely clean.  Let muffins sit in the tins for five minutes before removing and placing on a cooling rack.

Makes approximately 15 muffins.

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