1. After being diagnosed with celiac disease/gluten intolerance, I promised myself that I would not only re-learn how to make my favorite recipes, but to also find ways to add whole grains to them as well. Following is my recipe for gluten-free, dairy-free, low sugar, low fat pumpkin muffins (FYI – they taste just like regular pumpkin muffins).


    1 1/2 cups canned pumpkin puree

    1/2 cup unsweetened applesauce

    1/2 cup white sugar

    3 eggs

    3/4-1 cup soy or almond milk

    1 cup sorghum flour

    1 cup brown rice flour

    1 cup gluten free oats

    1 tbsp guar gum

    3 3/4 tsp baking powder

    1 1/2 tsp salt

    1 1/2 tsp pumpkin pie spice

    Optional: 1 cup each chopped walnuts, raisins, or fresh, dried or frozen cranberries


    Preheat oven to 400 degrees Fahrenheit. Line 2 muffin tins (12 muffin cups each) with paper liners and spray with a gluten-free non-stick cooking spray.

    In a medium mixing bowl, combine pumpkin, applesauce, sugar, eggs and 3/4 cup of milk. Set aside.

    In a large mixing bowl, whisk together the flours, guar gum, baking powder, salt, and pumpkin pie spice. Pour th wet ingredients over the dry ingredients and mix until all flour is absorbed and there are no lumps. Add additional milk as needed to ensure that batter comes to the correct consistency. Fold in nuts and/or fruit if desired.

    Spoon batter into prepared muffin cups. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from muffin tins and place on wire cooling rack. Allow to cool completely before storing.

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