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Pumpkin Spice Muffins
 Can you believe it is Thanksgiving week already?! It so great to start a Monday knowing it will be a short work week, and a week to enjoy food, family and friends. I have been spending the morning making the final grocery lists and baking off some fresh pumpkin (some tips here to roast your own fresh pumpkin) and roasting it's seeds. It smells so good in my kitchen! Fresh pumpkin isn't the greatest smell when you cut into it and spoon out all of the seeds, but then after you have it baking in the oven for a while, it starts smelling that 'pumpkin-pie-kinda' smell. It's comforting on a a rainy cold fall day like today. So, the menu is in process and the last minute ideas are swirling. I am picking up my locally raised turkey tonight, and reading up on all the best secrets to roast the perfect bird. My family and I do not eat meat very often, but when we do, we like to make it fresh, local, and without all the processed junk in it. It will be a treat and an adventure to make this meal and I am thoroughly looking forward to each part... But for today, how about some pumpkin muffins to get ready for the holiday week. Something special to enjoy the season before it gets too busy in a few days. Also, this recipe would be a delite for any Thanksgiving meal, or day-after breakfast when you either sit home all warm and cuddled up with Christmas music, or if you are one of those running out the door at 4am to get the craziest sale door buster. So, my gluten-free friends, please enjoy the creating a meal process and make something special this holiday season to 'WOW' your taste buds and celebrate all the good things that God has blessed us with. Many blessings to you, and I hope and pray that you find true thankfulness and gratefulness in your life this year. Pumpkin Spice Muffins Recipe 1/3 cup of buckwheat flour 1/3 cup of brown rice flour 1/3 cup of white rice flour 1 cup of sweet sorghum flour 1/4 cup of tapioca flour OR, if you have a favorite gluten-free flour mix you like to use, then just substitute the 5 above flours for 2 1/4 cup of your favorite gluten-free flour blend. 1 cup of sucanat (or other dried sweetener like palm, beet or coconut sugar) 1 ts. of baking soda 1/2 ts. of sea salt 1 ts. of cinnamon 1/2 ts. of ginger 1/2 ts. of cloves 1/2 ts. of nutmeg 1 TB of apple cider vinegar *Set aside the coconut milk and the TB of apple cider vinegar in a a separate bowl and let sit for 10 minutes to create a 'buttermilk' like substance and then add to the rest of the mixing bowl with the other wet ingredients. 1 ts. of pure vanilla 2 farm fresh eggs 1/4 cup of melted coconut oil 1 1/2 cup of pumpkin puree (fresh or can)3 TB of molasses Optional additional ingredients: 1/3 cup of toasted pumpkin seeds (pepitas) for a topping 1/3 cup of dried cranberries, or raisins added to the muffin mix 1/2 cup of chocolate chips for mixing or for topping  Mix all the dry ingredients together first, and then add the wet ingredients to the same bowl, mix well and make sure all of the oil, eggs and pumpkin puree get thoroughly mixed into the batter. Pour into 12 large muffin liners in the tin, and bake for 30 minutes in a pre-heated 350 degree oven. If you want to turn this batter into a cake or bread, that is totally possible, just adjust baking times. Some of the dishes I am making this week for Thanksgiving!  I am also making my first, locally raised, free-range, hormone and chemical free turkey- So I will post my pictures and directions for that recipe soon! I also plan on trying a cranberry pie tart that looks just as yummy as it sounds. I hope you have a blessed and restful Thanksgiving with those you love! Much love to you friends. xoxo Stephanie  related searches : Pumpkin
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