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.
4 comments - What do you think?
Posted by Pat Yarbrough - September 24, 2010 at 10:41 am
Categories: Appetizers and Snacks, Breads, Breakfast Menu, Casein-free, Dairy-free, Frugal, Gluten-Free Recipes, Lactose-Free, Soy-free, Wheat-free Tags: celiac, celiac disease, coeliac, gluten-free nutrition, gluten-free pumpkin muffins, gluten-free pumpkin muffins with agave, gluten-free recipe, gluten-free recipes, pumpkin recipe