You will need a “sugar pumpkin.” If you cannot get fresh, some stores carry organic canned pumpkin that is free of BPAs (that are normally added to the liners of canned goods). Peel the pumpkin, remove the seeds and the pulp. Next, chop the pumkin and bring to a boil, simmering until it breaks apart with a fork. Drain off the water and save it for your favorite soup! It is key to drain your pumpkin so it is not runny.
- Mix in a bowl:
- 2 eggs beaten
- 1 1/2c pumpkin
- 6T olive oil
- 1/2c maple syrup
- 1tsp vanilla
- 2tsp cinnamon
- 1/2tsp ground ginger
- Next add:
- 1/2c brown rice flour
- 1/2c sorghum flour
- 1/2c tapioca starch flour
- 1/2c potato starch flour
- 2 1/2T ground flax seeds (I use a coffee grinder for this)
- 2 1/2T baking powder
- 1tsp xanthan gum
- 1/2tsp salt
Beat eggs, and add in pumpkin, oil, maple syrup, vanilla and spices. Mix thoroughly with a wooden spoon. Add in rest of dry ingredients and mix. Finally, stir in 1/2 to 3/4c chopped walnuts, and 1/2c chopped cranberries. Makes: 12 large muffins or 1 1/2 dozen medium sized muffins.
Bake: 400 degrees F for approximately 20 minutes or until lightly brown.
Tips: You can bake your pumpkin or slice it in half and steam it, and then scoop out the pumpkin. Save the seeds from your pumpkin and bake them for a great snack. Pumpkin seeds are high in magnesium. One half cup provides approximately half the daily recommendation for magnesium. That equates to about 175 mg. Also, try any of your favorite nuts in place of walnuts, and chopped strawberries or raspberries pulsed in the food processor, in place of the cranberries. Making these subtle changes, adds variety to the recipe. If you like a lighter muffin try using a mixer. I tried using a mixer recently and my granddaughter noticed this subtle change. She said she preferred the original slightly heavier muffin that is typical with gluten free grains.
Voila!!!