One of my favorite things about the fall is
pumpkin bread and muffins!
One of the things I've noticed about gluten free baking is that most people who go gluten free for health reasons, totally overlook the ill effects of cane sugar.
For me it's not an option because I am glucose intollerant.
Coconut crystals have been a real find for me. They look and taste like brown sugar and are made from the coconut flower. Coconut crystals have 1/2 the glycemic index of sugar and that makes it a great alternative for me and my baking!
I've been playing around with some different recipes and so far this one is my favorite.
The house smells divine while they are baking and these yummy little bundles of deliciousness are free of gluten, gliaden, corn, dairy, and sugar.
Gluten Free Sugar Free Pumpkin Muffins
Makes 12 muffins
1/2 cup + 1 tblsp fine brown rice flour (or white rice flour)1/2 cup potato starch
1/2 cup coconut crystals (natural sugar alternative)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp g/f corn free Hain baking powder
1/2 tsp baking soda
1/2 tsp guar gum
1/4 tsp sea salt
1/2 of 15oz can Organic Pumpkin puree
1/4 cup coconut oil (melted)
3/4 cup unsweetened coconut milk
2 free range eggs (at room temp)
1 tsp g/f pure vanilla
Preheat oven to 350 degrees. Mix dry ingredients together and with a whisk add in wet ingredients and mix thoroughly. Spray muffin pan with olive oil spray. Pour batter into muffin tin about 3/4 full. Gluten free batter doesn't rise the way regular flour does so you don't need to worry about it overflowing during the baking process. Bake for 30 minutes. Cool on a wire rack. I like these better after they have cooled. The taste and texture actually improve the next day.....if you can wait that long!