Pumpkin Spice Muffins

By none

So, the menu is in process and the last minute ideas are swirling. I am picking up my locally raised turkey tonight, and reading up on all the best secrets to roast the perfect bird. My family and I do not eat meat very often, but when we do, we like to make it fresh, local, and without all the processed junk in it. It will be a treat and an adventure to make this meal and I am thoroughly looking forward to each part...

But for today, how about some pumpkin muffins to get ready for the holiday week. Something special to enjoy the season before it gets too busy in a few days. Also, this recipe would be a delite for any Thanksgiving meal, or day-after breakfast when you either sit home all warm and cuddled up with Christmas music, or if you are one of those running out the door at 4am to get the craziest sale door buster. So, my gluten-free friends, please enjoy the creating a meal process and make something special this holiday season to 'WOW' your taste buds and celebrate all the good things that God has blessed us with. Many blessings to you, and I hope and pray that you find true thankfulness and gratefulness in your life this year.

Pumpkin Spice Muffins Recipe

1/3 cup of buckwheat flour

1/3 cup of brown rice flour

1/3 cup of white rice flour

1 cup of sweet sorghum flour

1/4 cup of tapioca flour

OR, if you have a favorite gluten-free flour mix you like to use, then just substitute the 5 above flours for 2 1/4 cup of your favorite gluten-free flour blend.

1 cup of sucanat (or other dried sweetener like palm, beet or coconut sugar)

1 ts. of baking soda



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By none| November 23, 2010
Categories:  Eat

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