Gluten-Free Pumpkin Muffins with Agave
Pumpkins are icons of autumn. Big or little, their orange glows brightly even when every leaf in sight is announcing the return of fall. What’s inside their skin will hold its own in your gluten-free creations, too. The attributes of a pumpkin are an incredible addition to your cooking.
Not only does it have a wonderful flavor and texture, but it lends itself well to every meal of the day.
Almost every course of the meal, from soup to dessert, can benefit from this welcome addition to your dinner table. Most of us are familiar with pumpkin pie, but, how many other ways have you had pumpkin?
There are a lot of good reasons to eat more pumpkin dishes!
Most people don’t realize that pumpkins are loaded with Vitamin A – over 100% of the daily, FDA-recommended value is in just a half-cup serving — plus good amounts of Vitamins C and E, iron and fiber, to name a few of its other benefits.
This low-carb, low-fat nutritional powerhouse vegetable is a natural to combine with a low glycemic sweetener like agave nectar. I made a batch of these gluten-free pumpkin muffins with agave this week.
And, I’m glad I did!
They rose well and have a smooth, attractive crust. And, they hold their texture when broken open, not crumbling apart like some muffins do.
My husband didn’t like them much, but, he did eat a whole one. I suspect thast the muffins weren’t sweet enough for him…… So, next time I’ll outsmart him!
I’ll add some raisins or dates, a bit more agave and I won’t tell him they are a gluten-free recipe. Personally, I thought they were just right for a muffin.
- 7/8 Cup Gluten-free Flour Mix, like King Arthur Flour
- 7/8 Teaspoon Xanthan Gum
- 3/4 Cup Agave Nectar
- 3/8 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Nutmeg, ground
- 1 Dash Ginger, ground
- 1 Dash Cinnamon, ground
- 1/4 Cup Oil, olive
- 1/4 Cup Pumpkin, canned
- 2 2/3 Tablespoons Water
- 1 Egg
- 1/4 Cup Pecans, broken
Preheat oven to 350 degrees.
Grease and flour muffin tins.
Sift together the dry ingredients.
Add the remaining ingredients. Mix well.
Fill muffin tins 2/3 full; bake for 20-25 minutes, or until done.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free and refined sugar-free. It is a wheat-free recipe suitable for a wheat-free diet.
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