Buckwheat Pumpkin Muffins
makes 12 moist, slightly sweet muffins
1 1/3 cups high protein flour blend
¾ cup buckwheat flour
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon good quality ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 ounce) can pumpkin puree
1/3 cup agave nectar
¼ cup 1% milk
¼ cup fresh squeezed orange juice
2 extra large eggs, lightly beaten
2 tablespoons oil
½ teaspoon orange zest
Preheat oven to 400 degrees F. Prepare a standard muffin tin with cooking spray.
Sift flour blend, buckwheat flour, baking powder, xanthan gum, cinnamon, ginger, baking soda, salt, allspice, and cloves into a large mixing bowl. Whisk together until thoroughly combined.
In a separate medium bowl, whisk together pumpkin puree, agave, orange juice, eggs, oil, and orange zest. Dump wet ingredients into dry ingredients and mix until combined, about 10 strokes, making sure to scrape bottoms and side. Then, fold mixture 5 to 8 times or until clumps of flour no longer show.
Using a spring-release ice cream scoop, put a heaping scoop of batter into each muffin tin. Using wet fingers, smooth the tops if necessary. Bake for 15 – 18 minutes or until they test clean with a toothpick. Remove and place on wire rack for 5 minutes. Then, remove from muffin tins and allow to cool completely on a paper towel lined wire rack.
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