Wednesday, January 26, 2011

Kids Loved Them... Pumpkin Spiced Muffins vs. 2

In my continuous quest to find something that both of my boys will eat and enjoy but are heavy on the healthy side has finally come true today!!  I have made so many versions of muffins and bars and most of them they will not touch.  Today I took my Pumpkin Spiced Muffins to a new level... Kid Approved!!  I know you mom's out there know exactly what I'm talking about and something like this makes you feel like you have accomplished the most difficult task in your life.  

I made enough changes that I felt it necessary to re-write the recipe to keep it simple.  Instead of Bob's red mill gf all purpose baking flour I used a combination of almond flour and buckwheat flour and because of the change in flour I was able to eliminate the xanthan gum and baking powder.  Two less additive ingredients two steps closer to a better healthier product is the way I see it.  The last thing I did was remove the butter and replace it with grapeseed oil. I hope you and your kids enjoy this one!

Print Recipe
Pumpkin Spiced Muffins vs. 2


  • 1 cup almond flour
  • 3/4 cup buckwheat flour
  • 1 teaspoon baking soda (used Bob's Red Mill)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons flaxseed meal
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of ginger
  • 1/3 grapeseed oil
  • 2/3 cup agave syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk (used Almond milk)
  • Optional: Cinnamon sugar to sprinkle on top
  1. Preheat over to 350 degrees. Prepare muffin tins with cupcake liners.
  2. Mix together the flours, baking soda, cinnamon, flaxseed meal, cloves, nutmeg, and ginger.
  3. Mix oil and agave syrup. Add the eggs, one at a time. Stir in pumkin puree. Add the dry ingredients in two parts, alternating with the milk.
  4. Option: add 1/2 cup of chopped nuts or fruit.
  5. Spoon the batter into the muffin cups. Sprinkle tops with cinnamon sugar if desired.
  6. Bake for about 18 minutes.

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