Mary's Busy Kitchen

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Saturday, October 20, 2012

GF Pumpkin Delight Muffins


Here is a great way to get into the "pumpkin" season. Try these little tasty, yet heathy muffins. I used the Forks Over Knives Cookbook again, making changes to fit my gluten free needs. I love them!! Great pumpkin flavor, just what I was hoping for. The recipe was for a pumpkin bread, but I prefer muffins so the baking time was changed as well.

I also made them with whole wheat pastry flour as the original recipe suggested for my husband. He liked them too. So whether you make the gluten free or regular muffins I think these are going to be gobbled right up!

Weight Watcher Points Plus can count each muffin at 2.6 points whether you make them gluten free or with whole wheat pastry flour. Points with nuts added 3.3 for each muffin.

GF Pumpkin Delight Muffins            Makes 14 muffins (15 if nuts are added)
2 cups gluten free flour mix ( I used 1 cup Bob's Red Mill GF Baking Mix, or any favorite GF flour combination you have will work.   * *See below
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
1 1/2 tsp xanthan gum (only for gluten free, do not need in whole wheat version)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/3 cup apple butter (see below my super quick & easy method)
1 tsp vanilla extract
1/2 cup raisins (original recipe uses golden)
1/2 cup chopped nuts (optional) I used nuts in my husbands but not in mine.
1/4 cup mini semi-sweet chocolate chips, (optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.

Preheat oven to 350. Prepare muffin tins with paper liners or a non-stick cooking spray.
In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.
In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.
Pour the pumpkin mixture into the flour mixture and mix. Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.
Spoon into prepared muffin tins.
Bake for 23-25 minutes.
Remove from muffin tins and let cool on wire racks.

Serve some up and enjoy your Fall.


**Special Tips
If you don't have apple butter on hand use this quick and easy method:
In a microwavable dish add 2 cups unsweetened applesauce, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, mix well.  Microwave until bubbly - about 3-5 minutes. Instant apple butter. Store leftovers in refrigerator.

An easy homemade gluten free flour mix that is nice for this recipe is:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

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