Recipes for Life

Cook. Eat well. Be happy.

Pumpkin Spice Muffins

Pumpkin spiced muffin topped with creamy pumpkin puree

Baking without wheat, dairy and no added sugar may seem daunting; however, these muffins defy my preconceptions about the viability of wheat-free, low-sugar confections.

We grind our buckwheat flour fresh from whole, hulled buckwheat groats. It is lighter in color and texture than most prepackaged buckwheat flour. However, another gluten-free, whole grain flour of choice can also be substituted.

The soothing combination of pumpkin, carrot and spices makes these modest muffins a perfect way to mellow your morning or bring bliss to afternoon tea. Boasting a moist and delicate texture, they can be devoured plain or slathered with your favorite spreadables.

Prep time:

10 minutes

Cook time:

10-12 minutes

Ingredients

*This is the spice mix I prefer:

Equipment

Instructions

Step 0: Preheat the oven to 400 degrees F.

Step 1: Mix the dry ingredients
Mix together the buckwheat flour, almond flour, salt, spices and baking powder in the large bowl.

Step 2: Prepare the egg whites
Separate the eggs. In a clean, dry bowl beat the egg whites with an eggbeater or electric mixer until they form stiff peaks. Set aside.

Step 3: Mix the batter
Add the yolks, oil, carrot juice, pumpkin puree, as well as vanilla and almond extracts to the dry ingredients. Stir until well combined. Gently fold in the egg whites until just incorporated. Do not over beat.

Pumpkin Muffin Batter 2

Step 4: Fill the muffin tin
Grease a 12 cup muffin tin with coconut oil. Spoon in the batter until each cup is about 2/3 full. If you don't fill all of the cups, wipe out the oil so it doesn't burn.

Spooning batter into greased muffin tin

Step 5: Bake
Bake for 10-12 minutes at 400 degrees F or until a toothpick just comes out clean. Let the muffins stand for 1-2 minutes, then use a knife to loosen the muffins and place on a cooling rack.Moist, delicious pumpkin muffins fresh from the oven  

Enjoy warm. Top with leftover pumpkin puree, butter, ghee, applesauce, fruit butter, or a drizzle of raw honey or unsulfered molasses.