My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Pumpkin Berry Muffins

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

You're going to love the taste of these berry-studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

If you decide not to go gluten-free with this recipe, you can substitute the buckwheat, sorghum or rice flour with regular flour. You can also exclude the xanthan gum and tapioca or potato starch if you chose not to go gluten-free.

Ingredients

1/2 cup
extra light olive oil, or vegetable oil
1 cup
canned organic pumpkin puree
1/4 cup
molasses
3/4 cup
organic light brown sugar
2 teaspoons
bourbon vanilla extract
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon
allspice
1/2 cup
gluten-free cornmeal
1/2 cup
organic buckwheat flour
1/2 cup
tapioca starch, or potato starch
1/2 cup
sorghum flour, or rice flour
1/2 teaspoon
sea salt
2 1/2 teaspoons
baking powder
1 teaspoon
xanthan gum
4-5 tablespoons
organic apple juice or apple cider, as needed
1 1/4 cups
berries

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper cups.
In a large mixing bowl, add the oil, pumpkin puree and molasses, and whisk to combine. Add the brown sugar, vanilla extract, cinnamon, nutmeg and allspice; whisk to combine.
In a separate mixing bowl whisk together the cornmeal, buckwheat, tapioca starch, sorghum flour, sea salt, baking powder, and xanthan gum. If you’re not going gluten-free, follow the same instructions as above by replacing with regular flour and excluding the xanthan gum and tapioca starch.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Add the apple juice a tablespoon at a time to make the batter less stiff. You want a batter that is thicker than cake batter, and not runny. We live at high altitude in the desert, so our flours are very dry. If you live in a more humid climate, you may need less liquid in your batter.
Fold in the frozen berries and quickly combine. (If you use room temperature berries, pat them dry first and decrease the baking time by five minutes.)
Drop the batter by spoonfuls into the twelve muffin cups.
Decrease the oven temperature to 350°F and bake the muffins on a center rack for about 20 to 25 minutes or so, until the tops are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.
Place the muffin pan on a wire to cool for five minutes, then remove the muffins from the baking tin and pop them onto a wire rack to continue cooling.
Serve warm.