Saturday, May 4, 2013

Gluten-Free, Grain-Free Pumpkin Muffins

 Since learning my Vitamin A was low, I have consciously added high Vitamin A foods into my diet on a daily basis: Carrot Juice, Sweet Potatoes, Broccoli, and my all time favorite - PUMPKIN! Pumpkin is one of the very healthiest sources of Vitamin A. It's also high in Fiber and contains zero cholesterol. Pumpkin is a healthy choice for those with diabetes or anyone living on a Gluten-Free diet. Celiacs should note that Vitamin A interacts with Vitamin D, and that it helps us absorb protein  better. So - enjoy more high Vitamin A foods and start reaping the health benefits!

My mom and I used the XO Baking Co. all-purpose Gluten-Free flour for this recipe, 
and it turned out FAB-U-LOUS!

Gluten-Free, Grain-Free Pumpkin Muffins


1 - 16 oz can of pumpkin (or 2 cups 100% pumpkin)
1 cup melted butter
4 eggs 
3 cups XO Baking Co. All Purpose Flour Blend
2 to 2 1/2 cups of white, granulated sugar 
1/2 tsp. baking soda
1 1/2 tsp. pink salt
1 tablespoon ground allspice
1 tablespoon nutmeg
2 tablespoons cinnamon

Blend all ingredients with an electric mixer for about 2 minutes.
Bake at 350-375 for about 15-20 minutes or until a fork comes out clean.


This recipe makes about 24 muffins. Happy Baking! 

♥ Christie 

3 comments:

EcoGrrl said...

3 cups of sugar? Is that right for 24 muffins? The rest sounds great but that's a heck of a lot of sugar ..

Robyn said...

Is the amount of sugar correct for this recipe? Yikes?

Christie said...

My mom came up with this recipe - and she LOooooooooves her sugar. I changed it to two cups. Feel free to use 2-3 cups. Whatever you like...LOL =D

Christie