Lunch: Pumpkin-Spice Muffins Recipe | MyRecipes

Recipe by Robert Landolphi The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Brown Rice

Health and fertility benefits of Pumpkin-Spice Muffins Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2.6 ounces potato starch (about 1/2 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup packed brown sugar
3 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Cooking spray
2 tablespoons unsalted pumpkinseed kernels
2 teaspoons turbinado sugar or granulated sugar

Instructions

Preheat oven to 375 °.
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, baking soda, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Make a well in the center of mixture. Combine pumpkin and next 6 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with pumpkinseed kernels and turbinado sugar. Bake at 375 ° for 21 to 23 minutes or until muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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