My Submission: Buckwheat Pumpkin Muffins
If you’re sick of pumpkin recipes, skip this part. I, however, love this time of year. I eat pumpkin right out of the can or roasted right out of the oven with nothing on it. I didn’t always appreciate the natural flavors and textures of food but after 6 years of eating gluten-free and sugar-free it now comes naturally.
This has also been a key to my long-term weight loss. My baked goods don’t have to be packed full of sweetness for me to enjoy them.
On to the recipe – how is this healthier? Well, it’s low in oil, it uses higher protein flours, and it’s chocked full of pumpkin. I won’t go over the fabulous health benefits of pumpkin again. Buckwheat is not wheat – it’s gluten-free and has many health benefits too, and has been related to lowered risks of high blood pressure and cholesterol. It’s also high in fiber – and on a gluten-free diet it’s so important to include healthy fibers.
This is part of my endless quest for a higher-fiber, healthy breakfast muffin. I eat it with a hard boiled egg and I feel great. This muffin was not intended to be very sweet. I like to spread it with a little apple butter or creme fraiche.
- 1 1/3 cups high protein flour blend
- ¾ cup buckwheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon good quality ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1 (15 ounce) can pumpkin puree
- 1/3 cup agave nectar
- ¼ cup 1% milk
- ¼ cup fresh squeezed orange juice
- 2 extra large eggs, lightly beaten
- 2 tablespoons oil
- ½ teaspoon orange zest grated on a microplane
- Preheat oven to 400 degrees F. Prepare a standard muffin tin with cooking spray.
- Sift flour blend, buckwheat flour, baking powder, xanthan gum, cinnamon, ginger, baking soda, salt, allspice, and cloves into a large mixing bowl. Whisk together until thoroughly combined.
- In a separate medium bowl, whisk together pumpkin puree, agave, orange juice, eggs, oil, and orange zest. Dump wet ingredients into dry ingredients and mix until combined, about 10 strokes, making sure to scrape bottoms and side. Then, fold mixture 5 to 8 times or until clumps of flour no longer show.
- Using a spring-release ice cream scoop, put a heaping scoop of batter into each muffin tin. Using wet fingers, smooth the tops if necessary. Bake for 15 – 18 minutes or until they test clean with a toothpick. Remove and place on wire rack for 5 minutes. Then, remove from muffin tins and allow to cool completely on a paper towel lined wire rack.
Featured Blogger: Linda, The Gluten-Free Homemaker
I’ve considered Linda a friend since I first started blogging. She found my tiny little blog when it was only a month old and invited me to join her Wednesday blog carnival, What Can I Eat That’s Gluten-Free? I haven’t missed a week since. If you’re a gluten-free blogger I wouldn’t miss a Wednesday at her place either. Here’s her story:
As a young wife, I enjoyed cooking. Over the years, three boys were born and I learned to make healthy economical food to feed our family. Then in 2000 I was diagnosed with celiac disease and learned that I couldn’t eat wheat, rye or barley. My first reaction was relief that we had discovered what was causing my non-stop weight loss, frustrating brain fog, and debilitating general weakness. My second reaction was “What will I eat!?!” Rather than get depressed or discouraged by my diet change, I took it as a challenge. I have truly loved learning to cook and bake gluten free.
At that time, there was not as much information, nor as many gluten free cookbooks available. I went to the library and found several of Bette Hagman’s Gluten Free Gourmet books. They were a life saver. I started with her recipes and began branching out from there. I did not put my entire family on a gluten-free diet, but everything I made was gluten free. My family loves the food I make for them. Some of our favorite dinners were discovered in my first year of being gluten free as I searched for ways to replace the meals I couldn’t have anymore. I have learned to bake desserts that are at least as good as their wheat counterparts and have held the philosophy that gluten-free is delicious and therefore, I will not apologize to anyone for serving gluten-free food.
In August 2008, I started my blog with a desire to help people who are just starting out on a gluten-free diet and trying to find their way, as well as those who have been doing it a little while but are looking for new inspiration and recipes.
This week’s give-away: 2 subscriptions to my favorite magazine – Eating Well
It’s not sugar-free or gluten-free but so many of the recipes are naturally – and each recipe is packed with healthy food choices. I get tons of magazines but this is the one I always read.
- Link a recipe/post that fits the Slightly Induglent theme (healthier in some way) and include a link back to this post.
- Leave a comment below.
- Tweet about this give-away and leave a separate comment telling me you did.
- Share about this give-away on your blog and link back here, then leave a separate comment telling me you did.
This give-away will be open until Sunday, October 25th at 8 pm CST.
I am looking forward to see what Slightly Indulgent foods your cooking this week. Please tell us who you are and what you’re cooking . For example, I would enter: Amy @ Simply Sugar & Gluten Free – Buckwheat Pumpkin Muffins. And, I always appreciate the link back to this post.