Wednesday, November 10, 2010

Sugar Free Pumpkin Spice Muffins

You gotta love a reason... Kindergarten Laterne Laufen ist heute abend! Tonight we take a lantern walk through the village with our kids, sing songs, drink kinder punch and attempt to speak German with the other parents. They ask all parents to bring something so I quickly threw together my kids favorite muffins. This is a must during the holidays. These are probably the most moist muffins I have made and very flavorful. If you have time to make your own pumpkin puree it is worth it and will guarantee no additives.

Recipe is from my favorite baking cookbook with some minor changes: Gluten-Free Baking by Rebecca Reilly

  • 1 3/4 cup Bob's Red Mill all purpose flour or Pamelas Baking mix
  • 1 teaspoon baking soda (used Bob's Red Mill)
  • 1 teaspoon zanthan gum
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon gluten free baking powder (used Bob's Red Mill)
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of ginger
  • 1/3 cup unsalted butter
  • 3/4 cup agave syrup (if you want it sweeter try 1 cup)
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk (used Almond milk)
  • Optional: Cinnamon sugar to sprinkle on top

Preheat over to 350 degrees. Prepare muffin tins with cupcake liners.
Mix together the gluten-free flour, baking soda, xanthan gum, cinnamon, baking powder, cloves, nutmeg, and ginger.
Cream the butter until white. Add the agave syrup and beat until fluffy, about 5 minutes. Add the eggs, one at a time. Stir in pumkin puree. Add the dry ingredients in two parts, alternating with the milk.
Option: add 1/2 cup of chopped nuts or fruit.
Spoon the batter into the muffin cups. Sprinkle tops with cinnamon sugar if desired.
Bake for 15 to 18 minutes.

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