Receta Gluten-Free Pumpkin Pie Muffins Recipe from Sweet Debbie’s Organic Treats
Muffins are probably one of my favorite things to make for the occasional breakfast treat, especially during the colder months of the year. I was recently introduced to Debbie Adler’s new cookbook, Sweet Debbie’s Organic Treats, and I will tell you that this cookbook contains a wealth of information for those who are seeking to go gluten-free or need to create allergy-free foods and snacks.
Just to give you a little background…. Debbie Adler is the owner of Sweet Debbie’s Organic Cupcakes, a famous bakery in Los Angeles. Her doors have been open since 2006, and she sells nutritious desserts and snacks, including muffins, brownies, cookies, cupcakes, breads, and donut holes. I love the story of how she really began in her own kitchen, just experimenting and trying out new, healthier ingredients…. she kept working with recipes and studying/conducting research until she finally came up with delicious, edible treats that were not only healthy but also contained ingredients that would build up energy. After a time, she also found out that her son was suffering from life-threatening food allergies. This led to even more research and recipe trials, in turn leading to gluten-free and allergy-free recipes. Eventually, she opened her bakery and then decided that she wanted more people to have access to her recipes, which led to the writing of her cookbook.
While we haven’t experienced any food allergies thus far, I had several reasons for wanting to give Sweet Debbie’s a trial run of my own, one being recipe substitutions. I know there are healthier ingredients we could be using, and I really wanted to learn more. Debbie lists every ingredient used in her recipes and gives a small description of each, including why it’s healthier and what vitamins/minerals are in that ingredient. She also lists places you can purchase these ingredients, which I thought was very cool; this cookbook is really very resourceful. Not only that, but she gives techniques you can use, as well as recipes for your own ingredients. For example, you can make your own chocolate chips or your own gluten-free flour.
The recipe I decided to try was her Pumpkin Pie Muffins recipe, perfect for fall or any time of the year really. The nutritional information is given, and each muffin is only 150 calories, containing only 4 g of sugar. I made Debbie’s gluten-free flour, though I had to make a couple substitutions of my own. I wasn’t able to find ivory teff flour or the unsweetened rice milk; my muffins would not have been allergy-free, as I substituted unsweetened almond milk, at the direction of my local health food store. All in all, the muffins turned out well, though, and they smelled so good while baking. While these particular muffins were probably not my favorite (they were not quite as sweet as I prefer)…. Dan and the boys liked them, and they were best served warm right out of the oven with just a bit of melted butter (though the butter was added on my own). They were much like a bran muffin, only with the pumpkin spice flavor. They were nutritionally dense but very light and fluffy.
Now that I have a lot of the ingredients needed for Debbie’s recipes, I’m looking forward to trying more, including her Oatmeal Fudge Chocolate Chip Cookies, which honestly look and sound so delicious. Just to give you an idea of what all you will find in this cookbook…. you’ll find recipes for Power Muffins, brownies, cookies, cupcakes, bars, donut holes, and breads.
Now on to the recipe, which you can print and try for yourself (recipe reprinted here with permission). Enjoy! Print Gluten-Free Pumpkin Pie Muffins Recipe from Sweet Debbie’s Organic Treats Ingredients
Muffins:
12 standard-size paper baking cups
2 cups all-purpose gluten-free flour (recipe for this in book)
2 tbsp. pumpkin pie spice
2 tsp. sodium-free baking powder
1 tsp. baking soda
1/2 tsp. guar gum
1/4 tsp. fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
3/8 tsp. stevia powder
1 cup canned pumpkin puree
3/4 cup unsweetened plain rice milk
Topping:
2 tsp. cinnamon powder
Instructions
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle. Add the grapeseed oil, coconut nectar and stevia, and stir to combine. Add the pumpkin puree and rice milk, and stir until the liquid is absorbed and the batter is smooth.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Dust the top of each with a sprinkling of cinnamon.
Bake the muffins for 16 to 18 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
Transfer the muffin tin from the oven to a wire rack and let sit for about 10 minutes before removing the muffins to cool completely. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
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