I know that Halloween has already passed, but here in Chicago fall is still in the air and there is nothing like baking up a batch of aromatic muffins. I love pumpkin. It reminds me of when I was a baby and my Mom would feed me that mushy pumpkin puree that has lots of fiber. I love pumpkin seeds. And I love picking and carving pumpkins. Fall is a good time. But, you are probably getting anxious about my recipe. Okay, okay, I'll get going. Here is the recipe so you may start cooking these delicious treats perfect for any time of day during the Fall (or whenever).
- 1 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/2 cup arrowroot starch (or tapioca starch)
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice (mix of nutmeg, cloves, and allspice)
- 1/4 tsp baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup honey and 1/4 cup maple syrup
- 2 eggs
- 1/2 cup melted butter* or coconut oil
- 1/4 cup cold water
- 1.5 cups pumpkin puree
- Preheat the oven to 325 F. Mix all the dry ingredients in a bowl with a spoon.
4. Pour the batter until 3/4 to the top. You may have a little extra batter. Feel free to eat it raw to make sure you have enough sweetness and to increase confidence in how good this recipe is going to turn out.
6. Take out of the oven and let cool for 10 minutes. Serve immediately.
- Note: many other additions can be added to spice up these muffins, such as raisins, pecans, and I've seen a recipe with chocolate chips. I like mine plain but feel free to experiment. The possibilities are endless!