Wednesday, February 16, 2011

Pumpkin Walnut Muffins


I've experienced another hiccup in my pure and utter devotion to being waited on hand and foot. Once again, the hiccup is in the form of a baked good. I made these with pumpkin from our summer garden. Hubby (as I was a pumpkin myself at eight months pregnant), cooked, pureed and froze the pumpkins we had remaining after the Thanksgiving holiday.

Besides having a baked good craving, I was also eager to try baking with xylitol, a natural sugar substitute (inspired once again by my friend Karen). I used it (equal parts) in place of the granulated sugar.


They were good...didn't miss the processed sugar one bit.

Once again, this recipe comes from my new favorite gluten-free baking book, Gluten Free Baking Classics. I've also made these recipes Huckleberry Muffins, and Banana Walnut Muffins.

Recipe:

1 3/4 cups brown rice flour
1 cup granulated sugar xylitol
1 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/4 cup water
1/3 cup plus 2 tablespoons canola oil
2 tablespoons molasses
1 cup pumpkin puree
I added a handful of chopped walnuts 


Preheat oven to 350 degrees.
Mix flour through cloves in large mixing bowl.
Combine eggs, water, oil, molasses and pumpkin in seperate bowl. Whisk to blend.
Pour wet ingredients into dry and mix with blender just until blended.
Add walnuts.
Pour batter into muffin tins - makes one dozen.
Bake 20-25 minutes or until done.
Cool on wire rack.

P.S. Information on bird transfer ware here

23 comments :

From Beyond My Kitchen Window said...

These look delicious. Gluten issues are not a problem at my house, but I have a friend who is gluten free because of medical issues. This recipe is right up her alley.

Snappy Di said...

I think I'd like some Huckleberry Muffins please, just because I like the name of them.

Huckleberry, Huckleberry, Huckleberry. Try typing it three times, it's NOT easy. LOL

Di

for the love of a house said...

yummmmmmm!

Megan said...

I definitely want to try this one out! Love that it is gluten-free :)

Suzanne said...

Sounds delicious. I think xylitol has been in sugarless gum for awhile now...thanks for the recipe!

Deborah said...

Oh yummy!
This looks fantastic and.... pumpkin..so good..never tire of it!
Thanks for the recipes too!
Enjoy those muffins!

Deborah xo

Filia Artis said...

This looks tasty and I'm going to forward it to my gluten free friends.

However, let us pause here for a moment and reflect on this line in your post, "Hubby [...] cooked, pureed and froze the pumpkins we had remaining after the Thanksgiving holiday."

Are you aware that you are married to an incredible super hero?

Michelle @ A COTTAGE REVIVAL said...

Sounds wonderful, I will try them out on my boys soon! Hope you are all staying healthy...Conjunctivitis going around our little town and it has made it into our home by way of my two middle schoolers...YUCK! washing everything and telling them not to touch anything! Oh the wonderful things you have to look forward to...

judi said...

trina,
those look so yummy. i'm passing the recipe on to friends/family who are gluten-free bakers.
i haven't tried the xylitol yet, but may try it. i have used stevia for many years but it doesn't convert cup for cup in baking.
how is mom and baby doing?
judi

Julie said...

Mmm. I wish we could enjoy pumpkin all year long.

Anonymous said...

Trina: Can xylitol be bought at any grocery store or just places like Whole Foods or Trader Joe's ? Ellen

A Country Farmhouse said...

Mike found xylitol in the natural foods section of our grocery store. I'm certain that Whole Foods carries it.

Trina

the gardeners cottage said...

hi trina,

i never tire of pumpkin and i wonder why we reserve its use to the fall months? i'm making pumpkin pasta tonight. hope you are well, take care.

xo
janet

Dianne said...

Anon 9:18 our Walmart has xylitol in their grocery dept next to the sugar and sweetners.

Trina Dear, do you loan Mike out???????????
xoxo

Anonymous said...

I have used and liked xylitol in the past, but personally prefer erythritol now. Too much xylitol gives me the (TMI) tummy rumbles, unfortunately (and my children as well). Erythritol isn't as sweet as sugar or xylitol, but combined w/ stevia, it works well for us. Just tossing that out there as something to try down the road if you haven't yet. And for any commenters, xylitol is toxic to dogs (drops their blood sugar too low, as they digest it differently than we do).

We use xylitol containing tooth products and swear by them! They are awesome for dental health.

Southern Lady said...

Those look great. I'll have to share that with my cousin who is always looking for good gluten free recipes for her little girl. Carla

Cheryl said...

It's always a treat to stop by your blog because your pictures are so wonderful. The flowers you share and the food (recipes) and of course those sweet little baby fingers and toes and cheeks.
Thanks for sharing this recipe and xylitol. I have never heard of this. You have me intrigued. Will have to check out the gluten free cookbook you shared the title of .

pretty pink tulips said...

Love it when tasting good is also good for you! Yum!!

Susie said...

Wow..these look yum!!

red ticking said...

i love baked goods... going to try your huckleberry muffins... just need to find the berries... yummie... thanks for the inspiration... hope all is well in your cozy home... xoxo

Flourishing Networks said...

I love this muffin. I love pumpkin scones...and therefore no doubt will try this as I love muffins:)

Tapping World Summit 2011 said...

Looks so delightful and yummy!

quiltjude said...

Lovely site and your recipes look amazing

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