Thursday, December 6, 2012

GF pumpkin maple walnut muffins

Hi everyone! Hope your thanksgiving was fantastic and absolutely tasty. I know mine was...from sauteed veggies to mashed potatoes to pineapple coconut cake....yum! Oh and turkey and pumpkin pie...I could go on forever.
Anyways, I feel like the holidays this year has crept up on us all very quickly. It's already December 6th and I haven't even got a Christmas tree up.
However I have managed to bake some delicious pumpkin maple walnut muffins.

These are a healthy alternative to your traditional extra sweet muffin. Don't worry, yes these do have sugar, but not as much, AND the maple syrup really adds a nice flavored sweetness to the cupcakes. 

Here are some pictures, and the recipe below. Enjoy! 

1/2 cup coconut oil, melted (or vegetable oil)
3 eggs
1 cup pumpkin
2 tbs vanilla  

1 cup teff flour- this is a hearty dark flour
1 cup brown rice flour 
1 cup almond flour 
1 tsp baking soda 
1 tsp salt 
1 heaping tsp xanthan gum 
1 1/2 cup brown sugar 
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg 
1/2 cup maple syrup
1 cup walnuts chopped

I like to make recipe directions really easy for you guys, so here they are: 

1. mix all wet ingredients in a mixing bowl, beat for about a minute or two until well blended. mix all dry ingredients in a separate bowl, except for walnuts. 
2. Add dry ingredients to wet, mix well. Add in chopped walnuts, folding them into the dough. Do not overbeat. 
3. Place them in cupcake liners, I used fancy muffin liners that you can find online. Or you can also put these into a loaf pan (greased). 
4. Bake for 30-40 minutes or until you stick a toothpick in and it comes out clean. 350 degrees. 
5. As soon as these babies come out of oven and somewhat cool, remove from pan, and poke a few holes with the toothpick in each muffin. While still warm, drizzle maple syrup on the top of each muffin (put as much as you want). The more you put on, the more moist they are. Enjoy!