Sunday, April 20, 2008

Pumpkin Muffins

Pumpkin flesh is rich in beta carotene (which converts to vitamin A in the body, and it's more concentrated and easier for the body to process in canned pumpkin!), potassium, and dietary fiber. A mom's dream come true. Especially when your two year old is a picky bread-lover.

Our favorite pumpkin muffins are these Pumpkin-Blueberry Streusel Muffins with the addition of xanthan gum, and the modification of mixing the ingredients all together rather than dry and moist separately (makes a denser, moister muffin). But the blueberry crop was damaged in the spring freeze last year, so we haven't made those much lately. Yesterday I decided to find a recipe for plain Gluten - Free Pumpkin Muffins, and these turned out well. everyone in my family enjoyed them, even the picky Rose, but you may want to put in less spice.

All you regular bakers, the first muffins were written as a regular wheat flour recipe - try them!

2 comments:

Jacki said...

Do you guys like banana and peanut butter? I found a recipe for peanut butter banana muffins that are really good.

Alicia said...

My kids love both - and those muffins :^) I haven't made them in a while, though, becasue no matter how many bananas I buy, my family eats them all before I have a chance to use them for muffins or bread. :^)