Wednesday, December 4, 2013

Pumpkin Doughnut Muffins with Vanilla Glaze

I realize Halloween and Thanksgiving are over. But for us, that does not mean the end of pumpkin. I enjoy Pumpkin all Fall and Winter long. I made these muffins for my building staff and for the homeless. It makes walking outside so much more fun when I have something to hand out to those asking. If I gave them all money I would be bankrupt. I do give to various shelters, but this is something I can do to just produce a smile and calm a growling belly. 

I am excited to report today that without the frosting, these muffins are refined sugar-free. I received Monk Fruit In The Raw bakers bag, and could not wait to dig in. 

I have now used it in various cereals, desserts, and even in savory recipes.  This  zero-calorie, all-natural sweetener measures by the cup and the tablespoon just like sugar. In baked goods and desserts, Monk Fruit In The Raw Bakers Bag can easily replace half the sugar, saving calories and reducing carbs while still providing sweetness. 

Now you can go ahead and make the frosting for this out of Monk Fruit In The Raw too if you wish. When reading, I found they recommended a mixture of sugar and Monk Fruit In The Raw for best results. These turned out divine. I was happy to share and I got many many smiles. 

Gluten-Free Pumpkin Doughnut Muffins with Vanilla Glaze
adapted from

2 1/2  cups gluten-free flour
1 tsp xanthan gum (omit if flour contains already)
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 pinch ground cloves
1 1/4 cups canned pumpkin puree
1/3 cup plain Greek yogurt
6 Tbsp unsalted butter, softened
1/4 cup vegetable oil, divided
3/4 cup Monk Fruit In The Raw (you can use sugar if not worried about calories)
1/4 cup organic sucanat (dehydrated cane juice)
2 large eggs
1 tsp vanilla extract

2 cups powdered sugar
2 1/2 - 3 Tbsp milk
1/2 tsp vanilla extract

Preheat oven to 400 degrees.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside.

In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.

In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, monkfruit in the raw and sucanat ` on medium-high speed until pale and fluffy, about 3 - 4 minutes.

Blend in remaining 3 Tbsp vegetable oil. Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg. Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.

Divide batter among 12 paper lined muffin cups, filling each cup full.

Bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. 
Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.

In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. 
Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature. 

Store in an airtight container (these are best served the day they are prepared).

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