Even though it's December and about to snow six inches over the next day or so, I'm not ready! I'm not ready for crazy shopping deals. I'm not ready for incessant bell-ringing (I swear I hear it when I go to sleep at night). I'm not ready for making things merry and bright. So let's just dwell on Thanksgiving a bit longer. M'kay?
My husband, pugs, and I had a nice, quiet weekend at home. I took this photo of my old dog, Stanley. He is thirteen and half years old. He is the best cuddler in the world. So warm and soft, he just curls right up next to you and fits into any groove your body has to offer. He looks so old and wise in this photo, but he really is such a baby.
I roasted a turkey (Perfect Roast Turkey from Food.com) and spent a lot of time in the kitchen. I also had time to experiment with egg-free baking. First on my list to try were one of my favorites: pumpkin muffins. After a couple of tries, I think I got the recipe figured out. Not only do I have to bake gluten-free, but also egg-free now too. I've not been eating any eggs and I feel amazing! Whether it's an allergy or an intolerance, I do not know. Hopefully I will find out soon.
Surprisingly, these muffins don't even require an egg substitute. The pumpkin itself seems to provide plenty of structure and moisture. I'm still a meat eater, but these just happen to be vegan muffins as well, although you can make them with butter instead of coconut oil. Of course, they are also low-FODMAP and gluten-free. If you are interested in muffins made with dextrose, see my Low-Fructose Sorghum Pumpkin Muffins recipe. Even though Thanksgiving is past and we are well into the holiday season, I will continue to enjoy these muffins and I hope you enjoy them too.
Low-FODMAP Pumpkin Muffins (Vegan & Gluten-Free)
makes 12 muffins
1 3/4 cups Gluten-Free Multi-Grain Flour Blend or White Rice Flour Blend
3/4 cup granulated cane sugar
1 tablespoon baking powder
1 teaspoon xanthan or guar gum
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup coconut oil (or butter for non-vegan)
1 cup pumpkin puree
1/2 cup unsweetened almond milk (or other tolerable milk)
2 tablespoons maple syrup
- Preheat oven to 350 degrees F. Line or grease a 12-cup standard muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, gum, salt, cinnamon, nutmeg, ginger and cloves. Stir well.
- In a medium saucepan, melt the coconut oil (or butter). Add the pumpkin, milk and maple syrup. Stir well. Pour the pumpkin mixture into the flour mixture and stir until there are no lumps.
- Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes, or until muffins test done with a toothpick. Cool and enjoy.