Tuesday, February 5, 2013

Low-Fructose Sorghum Pumpkin Muffins

These soft and moist muffins are gluten-free and wheat-free. Made with sorghum flour and sweetened with dextrose, they are also low-fructose.

low-fructose sorghum pumpkin muffins sweetened with dextrose

To tell you the truth, I have no idea what I'm doing with all of these gluten-free flours. Almond flour isn't too bad because you can use just the one flour. But most other flours require a "blend," usually involving different starches and flours. It seems like there is no one "right" way of making a gluten-free flour blend. You'd think it would be fun experimenting, but it makes me nervous. I'm afraid of making a mistake and wasting money on expensive flours. So far I haven't messed up too bad. I usually study several different recipes as a guide, then just go for it.

low-fructose sorghum pumpkin muffins sweetened with dextrose

Well, that's what I did with this recipe and it seemed to have worked. I'm really liking sorghum flour, it has a very nice texture and flavor. I have several pumpkin recipes on my blog, but they are made with almond flour. I wanted to come up with a nut-free pumpkin muffin for my readers who are allergic to nuts. I love almond flour, but I think I like these sorghum muffins even better! Of course, they are low-fructose and use dextrose to sweeten them. I was worried they weren't sweet enough, but my husband and friend both assured me that they were the "perfect" sweetness. I hope you think so too.

                                                                                                                                             print recipe
Low-Fructose Sorghum Pumpkin Muffins
makes 12 muffins
low-fructose sorghum pumpkin muffins sweetened with dextrose


1 cup powdered dextrose
3/4 cup sorghum flour
1/2 cup white rice flour
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup pumpkin puree (about 1/2 of a 15-oz. can)
2 large eggs
1/2 cup oil (such as canola, grapeseed or olive)


  1. Preheat oven to 325 degrees F. Grease or line a 12-count muffin tin.
  2. In a large bowl, stir together the dextrose, sorghum flour, rice flour, tapioca flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In a medium bowl, combine the pumpkin puree, eggs and oil. Stir until smooth. Add to the flour mixture and stir well.
  4. Fill each muffin cup about 3/4 full. Bake for 20 to 22 minutes, or until muffins test clean with a toothpick.

1 comment:

  1. Delicious!!! My daughter was thrilled to enjoy one of her old favorites again! Thanks for posting!