I was just thinking that it was time to make some muffins, when I happened to peek at the Gluten Free Homemaker's Website, and saw that she was posting muffin recipes!
My submission is to the Muffin Roundup will be my recipe for Gluten Free, Grain Free, Dairy/Casein Free Pumpkin Spice Muffins:
Here is a recipe for scrumptious gluten, grain, dairy (and sugar) free pumpkin muffins I came up with. I've posted it before, but it's worth repeating!
This recipe makes approximately 21 muffins, if you fill the muffin cups about 2/3 full.
Ingredients:
1/4 C melted coconut oil or grapeseed oil
1 C agave nectar
1 15-oz can pumpkin (100% pure pumpkin, NOT pumpkin pie mix)
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp (rounded) ginger
1/8 tsp cloves
NOTE: 1 15-oz can of pumpkin is approximately 1 3/4 C of pumpkin puree, at least for Libby's pumpkin!
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).
In a large bowl combine the eggs, agave, oil, and canned pumpkin with a hand-held mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and all the spices. Dump the dry ingredients into the pumpkin mixture; mix together thoroughly, scraping down the sides of the bowl frequently.
Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 21 - 23 minutes, depending on your oven. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.
NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.
As I mentioned before, I made 21 muffins by filling the muffin cups about 2/3 full. If you fill yours with more batter, you will have larger (fewer) muffins and may have to bake them a bit longer.
My submission is to the Muffin Roundup will be my recipe for Gluten Free, Grain Free, Dairy/Casein Free Pumpkin Spice Muffins:
Here is a recipe for scrumptious gluten, grain, dairy (and sugar) free pumpkin muffins I came up with. I've posted it before, but it's worth repeating!
This recipe makes approximately 21 muffins, if you fill the muffin cups about 2/3 full.
Ingredients:
1/4 C melted coconut oil or grapeseed oil
1 C agave nectar
1 15-oz can pumpkin (100% pure pumpkin, NOT pumpkin pie mix)
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp (rounded) ginger
1/8 tsp cloves
NOTE: 1 15-oz can of pumpkin is approximately 1 3/4 C of pumpkin puree, at least for Libby's pumpkin!
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).
In a large bowl combine the eggs, agave, oil, and canned pumpkin with a hand-held mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and all the spices. Dump the dry ingredients into the pumpkin mixture; mix together thoroughly, scraping down the sides of the bowl frequently.
Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 21 - 23 minutes, depending on your oven. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.
NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.
As I mentioned before, I made 21 muffins by filling the muffin cups about 2/3 full. If you fill yours with more batter, you will have larger (fewer) muffins and may have to bake them a bit longer.
9 comments:
I love pumpkin, these look excellent!
I love pumpkin. I especially appreciate since going gf because it covers a multitude of odd flours. :-) Though the longer I am gf, the more I have come to love the flavors of those same flours. I bought coconut flour and have wanted to experiment with it,but have been a little afraid after reading about it. I think this delicious recipe was the motivation I needed!
I didn't realize that you do comment moderation and thought I lost my first comment, so I left it again. Sorry, I haven't had my coffee yet! :-)
Thanks Aubree and Alea! These muffins are favorites of my kids (of course they have no idea how incredibly nutritious they are!)....I've been using a lot of coconut flour and almond flour in an attempt to go at least "grain-light" if not completely "grain-free".
Oh, how I love pumpkin muffins, JoAnn! These look perfect AND so healthy--YUM! Coconut flour is next up on my list to order and try. Maybe your recipe will be my test recipe. :-) I am surprised by how many eggs the recipe requires though. Still, I'd love to taste one of these babies right now! ;-) So glad you commented on my blog and linked up to Linda's muffin roundup!
Shirley
Pumpkin and spice is always good in muffins. I hope to give these a try soon. Thanks for participating in the muffin challenge.
Hello! I just started following your site today. You have had such a journey! I was recently diagnosed myself and am networking with those in the online community. I just started a blog myself on gluten free living and hope you'll follow me and possibly provide some feedback or comments. You can find me at
http://celtic-celiac.blogspot.com/
Best wishes
What are the morsels on your headline and where can i get the recipe?
ladyregena, here is the link to the recipe: http://autoimmunediseasesgfliving.blogspot.com/2009/11/further-adventures-in-grain-free-baking.html
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