• Alyce

Whole Grain Gluten Free Pumpkin Muffins

Seems I took the summer off from blogging. We did have a very busy and full summer. Honestly, I found myself in a blogging slump, too. As I strive to eat clean, whole foods---sometimes it is hard to blog about grilled meats and roasted veggies! But I am going to try harder to create more recipes that include those healthy foods that may help others out. We all get in the recipe rut from time to time.

I also have not done a lot of baking. And that is mostly because I don't eat a lot of processed foods or foods high in sugar or high in carbs.

That is not to stay I avoid those foods completely. I just limit my intake because I know how my body responds to those types of foods. Yes, even gluten free. Y'all, just because something is labeled "gluten free" does not mean it is healthy and good for you!

But I know it is pumpkin everything season. Why really is EVERYTHING in pumpkin flavor?? I personally can take it or leave it. But why not a whole grain gluten free pumpkin muffin recipe for you.

I use a whole grain blend recipe from America's Test Kitchen (I'll post recipe at the end). It is loaded with teff flour and ground flax seeds. So, you're getting your fiber in these muffins. I used coconut sugar, but you can use brown sugar also. I like to use unrefined sugar as often as possible.

These muffins are moist and dark in color. That is from the whole grain flour.

Whole Grain Gluten Free Pumpkin Muffins

Preheat oven to 350° and grease or line at 12 cup muffin pan.

2 cups whole grain gluten free flour

1 tsp baking soda

3 tsp baking powder

1/2 tsp salt

1/4 tsp xanthan gum

1 heaping Tbsp pumpkin pie spice

1/2 tsp cinnamon

1 1/4 cups coconut sugar (or brown sugar)

3 eggs

1 15oz can of pumpkin

1/2 cup unsweetened applesauce (the individual cups work great. Use just one)

1/4 cup apple cider, apple juice, or orange juice

Mix all dry ingredients in a large bowl. Mix all wet ingredients in another bowl, combining well. Pour wet into dry. Mix well, but do nnot over mix. Fill muffin cups full.

Bake for 25 minutes or knife/toothpick inserted comes out clean.

America's Test Kitchen Whole Grain Gluten Free Flour Blend

24 ounces (5 1/4 cups) teff flour

8 ounces (1 3/4 cups) brown rice flour

8 ounces (2 1/3 cups) ground golden flaxseeds

5 ounces ( 1 cup) sweet white rice flour

Whisk all ingredients together. Store in an airtight container in the refrigerator.


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