Gluten Free Pumpkin Muffins and a Batch of Really Bad Beans

Well, the holidays are in full swing now.  I hope everyone had a good Thanksgiving!  Ours wasn’t too bad.  Except for that about every dish I made turned out grubby!  Really, holidays are not the time to try out new recipes that you’ve never made before!  Luckily it was just the four of us and I didn’t embarrass myself in front of lots of family.  I tried to make homemade baked beans.  I figured I’d get creative and combine 2 different recipes that I had.  The first was for plain ol’ homemade baked beans, the second was for a four bean medley that calls for a big can of baked beans.  How can you possibly mess that up?  Leave it to me.  Not even Nik would eat those beans.  This kid eats EVERYTHING!!!  That was my first clue as to how bad they were.  At least we got some laughs out of it.  I took all the leftovers out for the chickens and ducks. They’re still out there.  Composting.  Chickens won’t touch them.  Ouch!

We also skipped the turkey and roasted a goose.  I’m sorry, but Thanksgiving needs turkey!  The goose wasn’t bad, just not the same.  The rice stuffing was a tad too wet or juicy or whatever you want to call it.  Sweet potato casserole is a no-fail dish so I was spared with that one!  So our feast was a semi-dud but at least we were together and everyone was happy and thankful and healthy!

Sorry, I had to break away and chase the chickens and ducks away from the road.  Trouble makers – the whole lot of them!! The weather is warm (for December anyway) and we let them out to forage for grass and any other goodies they can find.  I wish you could hear them chattering because they are so happy!  There’s a group of Pekins right outside my window making all kinds of happy racket!

I thought I would share a pumpkin recipe with you.  Since I have all this pumpkin to play with.  Don’t worry – this one has been tested and tried many times and it’s a keeper!  Trust me – if you make it and don’t like it, just ship it off to me and I’ll eat it.  No questions asked.

Here is a link to the original recipe.  I made it gluten free so that we could all enjoy it.  And I don’t bother with all that “bowl for wet, bowl for dry” stuff either.  I make things simple – the less dirty dishes, the better!  Dump it all in and mix it up.  They still turn out delicious!

Gluten Free Pumpkin Pecan Muffins

Pumpkin Pecan Muffins

  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 2 tsp guar gum
  • 3/4 cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup almond milk
  • 1/4 cup sunflower oil
  • 1 tsp pure vanilla
  • 1/2 cup chopped pecans

Combine wet ingredients in large bowl, mixing well.  Add dry ingredients, mixing well.  Fold in pecans.  Fill muffin cups three-fourths full.  Make topping in same bowl.

Crumble Topping

  • 1/3 cup coconut sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup brown rice flour
  • 1/4 cup cold butter, cubed

Combine sugar, pecans, and flour.  Cut in butter until crumbly.  Sprinkle over batter.

Bake at 375 degrees for 20 minutes.  Cool for 5 minutes before serving.  This will make 12 or 13 regular sized muffins or 6 jumbo.

 

So, anybody have any good recipes for homemade baked beans that are tomato free and low in sugar?  I know, what are baked beans without all the “good stuff” added?  Help!

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