Gluten Free Pumpkin Muffins
Moist, with a hint of cinnamon and orange, these muffins are packed with vitamin A, provide high fiber and are low fat. Buckwheat, ground flaxseed and brown-rice flour are all naturally gluten free. If gluten is not an issue for you, then substituting whole-wheat flour for the brown rice flour is an option. The ground flaxseed is a good addition in that it contributes more fiber and provides beneficial omega-3 fatty acids.
This nutritional recipe has been provided by the American Institute for Cancer Research
Makes 12 servings
4.5 g total fat (<1 g saturated fat)
22 g carbohydrate,
4 g protein
3 g dietary fiber
240 mg sodium
• 1 cup buckwheat flour
• 3/4 cup brown rice flour
(whole-wheat flour option if gluten free is not desired)
• 3 Tbsp. ground flaxseed
• 1/2 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/4 tsp. cinnamon
• 1/4 tsp. ground ginger (optional)
• 1/2 tsp. salt
• 2 eggs, slightly beaten
• 1 cup canned pumpkin
• 1/2 cup non-fat milk
• 2 Tbsp. canola oil
• 3/4 tsp. orange peel, finely shredded
• 1/4 cup orange juice (with or without pulp)
• 1/2 cup raisins (optional)
Preheat oven to 400 degrees.
Coat 12, 2 1/2 -inch muffin cups with nonstick cooking spray and set aside. In medium bowl combine dry ingredients. Form a well in center of flour mixture and set aside.
In separate bowl combine eggs, pumpkin, milk, oil, orange peel and juice, beating gently. Add this mixture and raisins to the flour mixture. Stir gently until moistened – the batter should be a bit lumpy. Spoon batter evenly into muffin molds.
Bake until muffins are light brown, about 15 to 20 minutes. Place muffin pan on wire rack to cool about 5 minutes.