Nothing says fall like pumpkin. Pumpkin bread, pumpkin soup, and pumpkin muffins. These muffins will help you feel full longer, and will not spike your blood sugar because there is no wheat in any form in them. They are very low in fat, have no added salt, and can be sugar-free depending on the sweetener you use. They are a bit dense and very flavorful with a crunch from roasted pumpkin seeds on top. Warmed they are delicious, but just as good at room temp.
Preheat oven to 400 degrees.
In bowl mix together:
1 1/2 garbonzo bean flour (available at health stores and many food cooperatives).
1/2 cup cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 egg white
1/2 cup sugar or sugar substitute.
1/2 15 oz can plain pumpkin
Mix together until everything is well blended and batter is thick and stiff. If too stiff add more pumpkin, if too thin add more oats.
Divide among 10 lightly oiled muffin cups.
Bake for 12 – 15 minutes.
Optional topping: When out of the oven and still warm drizzle with sugar-free maple syrup, about 1 teaspoon per muffin. Sprinkle with roasted pumpkin seeds or any other of your favorite nuts.