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| High Fiber Pumpkin Muffins Gluten-Free High Fiber Pumpkin Muffins 1 cup brown rice flour¾ cup Teff or Buckwheat (or a combo of both)¼ cup flax meal1/2 cup brown sugar2 tsp baking powder1 tsp xanthan gum½ tsp salt1 tsp cinnamon, ½ tsp each cloves & ginger (or 2 tsp pumpkin pie spice) 1 ½ cups pumpkin puree½ cup milk2 eggs¼ cup olive or canola oil½ cup applesauceOptional: ½-1 cup chopped nuts |
Add flours, flax meal, sugar, baking powder, xanthan gum, salt and spices to a large mixing bowl. Stir with a spoon until combined. In a smaller bowl use a wire whisk to mix pumpkin, milk, eggs, oil and applesauce until well combined. Add to dry ingredients all at once, stirring just until combined.
Bake at 400 degrees. Makes 12 large muffins or 18 smaller ones. Bake approximately 15-20 minutes for small or 25 minutes for large or until a toothpick inserted in center comes out clean.
These muffins might be high fiber, but they are moist and tasty too! I use quite a lot of pumpkin in my house. It really is packed with nutrition and has 3 grams of fiber in a half cup. I buy the large cans and after I open it to use in breads, muffins and pancakes (all of those recipes are on the poodle now!) I add it to smoothies and yogurt. A couple of spoonfuls stirred into Greek yogurt and topped with cinnamon is yummy! I also add applesauce to recipes, but it seems like it goes bad in the refrigerator before I use up a jar. Now I buy lunchbox sized cups to keep on hand which gives you about 1/2 cup. Then if I run out of fresh fruit for my lunches I can throw one of these in!
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