Today I’m going to share a muffin recipe.
This morning I was looking through my recipe collection and writing the week’s menu list when I came across this Spiced Pumpkin Muffin recipe.
Every so often, when I am researching something on line, I come across some interesting recipes. There are many gluten free recipes on the Internet and we have found many are lacking in taste or texture.
I had printed this one out ages ago and forgotten about it. The recipe is easy and I had all the ingredients, so I made a batch.
This recipe made 12 small muffins. They are very light in texture, quite yummy and are gluten free. I think you could make a few variations by swapping out the pumpkin for cooked apple or maybe even mashed banana.
Spiced Pumpkin Muffins
(makes 12 small muffins)
Ingredients
5 eggs
4 tbsp. melted butter or coconut oil
½ cup mashed butternut pumpkin
½ cup Maple syrup or honey
½ cup dextrose or coconut sugar
1 tsp. ground cinnamon
½ tsp. ground allspice
Pinch sea salt
1 tsp. vanilla extract or paste
½ cup sifted coconut flour
½ tsp. baking powder
Method
Preheat your oven to 200’ C and lightly grease a muffin tin.
– Mix the eggs, butter (or oil), pumpkin, maple syrup, dextrose, cinnamon, allspice, salt and vanilla together in a large mixing bowl. I used a stick blender.
– In a separate bowl, mix the baking powder and coconut flour together then add to the batter. Mix well ensuring there are no lumps and the batter is smooth.
– Ladle the batter into the muffin cups.
– Bake for approximately 18 minutes, or until a toothpick comes out clean.
We ate a couple while they were still a bit warm with a little bit of butter, delicious.
I will definitely be making these again. I hope you enjoy them also.
Till the next post,
Live Clean n Prosper.