Pumpkin Muffins from Kathy Turi

Posted on 01. Dec, 2008 by Kathy Turi in Glycogen Storage Disease, Glycogen Storage Disease Type 1A, recipes

Ingredients for 12 standard muffins

2 cups pastry flour
1/2 cup almond meal
2 teaspoons baking powder
1/8 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 teaspoon maple flavor (Frontier brand)
1/2 cup canola oil
1/2 cup Suzanne’s Specialties Original Brown Rice Syrup
1 cup canned pumpkin (Libby’s 100% Pure Pumpkin)
1/2 cup Eden Rice & Soy Blend

Preheat oven to 350 degrees. Spray muffin cups with no-stick cooking spray (Pam For Baking with Flour)

In a bowl, whisk together flour, almond meal, baking powder, salt, cinnamon, allspice and cloves. In second bowl, whisk together pumpkin, vanilla, maple flavoring, oil and rice syrup. Pour the pumpkin mixture into first bowl with dry ingredients. Mix together, then slowly add in Eden Rice & Soy Blend to make a smooth, spoonable batter. If batter is not smooth and spoonable, add a small amount of rice & soy blend. Do not exceed 1 cup total of Eden Blend.

Spoon the batter evenly into prepared muffin cups. Bake for 25 minutes or until the tops of the muffins spring back to touch or a toothpick inserted comes out clean. Allow to cool for 5 minutes before removing the muffins from the pan. Cool completely on a wire rack.