While we're coming into a few hot days here, we've already felt the touch of autumn in the wind and it looks like there will be a La Nina winter. And autumn always puts me in a creative mode re: house and kitchen.
I'm seriously nesting--considering redecorating and new furniture and looking forward to some other things I'm not talking about now (no, not kids, I'm 49, that boat sailed long ago leaving me happily on the shore). To sum up: I'm in a mood to cook and be creative. So I was thinking pumpkin pie...now I have a GF pie crust mix but just didn't feel like tackling one right now, so decided to go the quick and easy route: pumpkin muffins. Same taste, different mouth feel. Still pumpkin.
I love muffins but can't have them often, even allergy-safe ones, because of the starch. But now and then I break down and make a batch and then enjoy them fully. Yesterday I really wanted something mildly sweet but that wasn't going to leave me on a full sugar high, so I made pumpkin muffins. I used a mix and their recipe, but added my own type of sweetener (cut down from what they suggested) and spices. It worked out great and they're mighty tasty. And as a bonus, Samwise--my Type 1 diabetic husband--can have one without it spiking his sugar.
Pumpkin Muffins (GF, DF, EF, Yeast free)
1 pkg Cravings Place Unsweetened Muffin and Quickbread Mix
1 15 oz. can organic pumpkin
1 cup water
1/3 cup oil
1 cup agave nectar, dark
1 tsp cinnamon
1/2 tsp ground cloves
Blend everything in mixing bowl until thorughly mixed. Drop in muffin cups (I use paper liners, like them). Bake at 375 degrees for about 20 minutes. Makes 2 dozen muffins.
1 comments:
Ooh, yummy. I miss pumpkin bread and pumpkin muffins. This seems like a simple recipe. YUM.
I also noticed your Old Country Roses. Delightful. :)
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