Saturday, October 13, 2012

It’s Pumpkin Season - Pumpkin Raisin Spice Muffins - Gluten Free Option

Since it’s pumpkin season, I am trying out different ‘pumpkin’ goodies!

Yesterday, I read a post on Appetite for Health and noticed a recipe for Pumpkin Spice Muffins that were gluten-free!  It was pumpkin and the rest is ‘history’!

Of course I always use part non-calorie sweetener when baking for myself, so I substituted part granulated stevia for some of the honey.  That makes a drier batter, if additional ‘liquid’ ingredients aren’t used.

My version came out a little drier, but was delicious, just the same.

My version

Pumpkin Raisin Spice Muffins – Gluten-Free
 Pumpkin Raisin Spice Muffins
Wet Ingredients
1 egg
1/2 tsp vanilla extract
2 tbsp raw honey (or 2 1/2 Tbsp liquid)
2 tbsp grape seed oil
1 tbsp unsweetened applesauce
1/2 cup canned pumpkin puree (not pumpkin pie mix)
2 tbsp granulated Stevia (or sucralose or sugar or honey)
Dry Ingredients
1/4 cup GF Bisquick-type mix
1/2 cup sorghum flour, fine-milled
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1 pinch ground ginger
1/4 tsp ground nutmeg
1/2 cup raisins
1/8 cup chopped pecans
Topping (optional)
1/2 tbsp Turbinado sugar (coarse grain sugar)
·         Preheat oven to 350°F.
·         Line muffin cups with non-stick paper liners, (or spray with cooking spray).
·         Mix all dry ingredients together. Set aside.
·         Beat Wet Ingredients with a hand mixer until combined.
·         Stir in raisins and nuts. Mix just until blended.
·         Divide batter among 12 muffin cups.
·         Sprinkle the Turbinado sugar over the muffin cups, equally.
 Pumpkin Raisin Spice Muffins
Pumpkin Raisin Spice Muffins
·         Bake at 350°F for about 20 minutes or until done.
Pumpkin Raisin Spice Muffins
Pumpkin Raisin Spice Muffins
Servings: 8
Nutrition (per serving as prepared): 155 calories, 5.6g total fat, 1.4g monounsaturated fat, 2.8g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 26.4mg cholesterol, 120.2mg sodium, 40.6mg calcium, 120.1mg potassium, 5.7mcg folate, 59.9mg phosphorus, 8mg phytosterols, <1mcg lycopene, 2.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 24.9g carbohydrates, 2.2g fiber, 22.7g net carbohydrates, 11.2g sugar, 2.7g fructose, <1g galactose, 2.5g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.6g protein.
Notes and Tips:
·         If using all non self-rising flour, add 1 tsp baking powder per cup of flour.
·         The large amount of raisins sweetens the muffin. If the amount is reduced, more granulated or liquid sweetener will need to be added.
·         Smooth the tops with a spatula dipped in water(shake water off) before sprinkling with the Turbinado, if a smooth top is desired
·         I always use a 12-cup muffin pan as I can never predict how many muffins I will definitely have.

© 2012