Pumpkin Muffins (Gluten Free)
It's October, and it is an all-things-pumpkin kind of month. I hope you enjoy these yummy pumpkin muffins I've been making for eight years since my gluten-free imposed diet. Removing gluten from the diet is a mandatory requirement for those with Celiac. (Well, that is if you want to guard your health and prevent further medical diagnosis.) And many other people would improve their health and benefit from this restriction as well—those with autoimmune disease, PCOS, eczema, IBS, arthritis, and more. Gluten is inflammatory to many people. "The first step to healing is inflammation control." Dr. Kendal Stewart MD. If you have inflammation issues, try a gluten-free diet and see if it corrects your situation. Need more help? Visit my website and set up a complimentary consultation.
Pumpkin Muffins
Ingredients
1 ¾ cup Gluten Free Flour (usually made from rice),
1 teaspoon Gluten Free / Aluminum baking soda
1 teaspoon Gluten Free / Aluminum baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon ground ginger
¾ cup cane sugar
½ cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
½ cup coconut cream
½ cup olive oil
Instructions:
Preheat the oven to 400* F. Turn down to 350* for baking.
In a large bowl combine gluten-free flour, baking soda, baking powder, salt, and spices.
In a separate bowl mix together the sugars and remove any clumps, then add to flour mixture.
Beat eggs together first, then add vanilla, canned pumpkin, coconut cream, and oil. Mix thoroughly.
Combine pumpkin mixture and flour mixture just into a batter.
Pour into muffin liners.
Bake 30 minutes. Test doneness with a toothpick. A center poke should come out clean.
Cool completely removing from pan.
By Renee Matthews MS RDN