Wednesday, October 15, 2014

Healthy Pumpkin Muffins - vegan, vegetarian, macrobiotic, gluten free, recipe

Did you see that
organic pumpkin is currently only $2 at Whole Foods?  It's always only about that at Vitacost (save $10 with and pumpkins just seem to be everywhere...

It's that time of year when I start thinking about pumpkin pie (recipe:

or these wonderfully moist pumpkin muffins.  Just substitute gluten free flour if you must.

(remember if you are experiencing digestive issues and you've been told to stay away from gluten - that could be a lazy man's diagnosis for a real allergy to GMO's or a Candida issue.  Get a second opinion because there is nothing wrong with healthy organic whole grains and fresh flours.)And since barley has gluten, you might want to use rice syrup if you are Celiac. 

Pumpkin Muffins
Makes 12 muffins.

Dry ingredients:

1 ½ Cup Oat flour
1 ½ Cup Barley flour
¼ tsp. sea salt
1 ½ Tablespoon baking powder
1 tsp. Cinnamon
1 tsp. Nutmeg
¼ to ½ tsp. Clove

Wet ingredients:

2 Cups Pumpkin puree (usually 1 small pumpkin will yeild 2 Cups)
½ Cup Safflower or other vegetable oil
½ Cup Maple syrup
½ Cup Barley malt

optional: ½ Cup or more raisins

To make the pumpkin puree:
Cut the top of a baking pumpkin like you were making a jack-o-lantern.  Scoop out the seeds and replace the top.  Place in a 350° oven and bake for 1 hour or until the pumpin is soft inside.  Allow to cool and then scoop out the flesh of the pumpkin and place in a blender or food processor with a little water and blend to a puree.

For the muffins:  Preheat the oven to 350°.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl.  Add the wet mixture to the dry mixture and stir just until all the flour is moistened.  Fold in the raisons.
Drop the batter into lined or oiled muffin tins and bake for 20 minutes.  The muffins will become golden in color and crack a bit when done.

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