Pumpkin Muffins Trial 2: Success!!

I tried these a couple of weeks after the disaster that was the first PM trial.  The texture is still a little spongy but I have a feeling that's because there's no actual sugar or oil in these bad boys. I know that a muffin without many traditional muffin ingredients can seem boring or gross, but I'm used to the whole eating without traditional ingredients thing at this point.  And really, it's not that bad.  I kind of even like them!

Very important: these muffins should never be served cold.  You can store them in the fridge or freezer and they keep well, but without heating them up in the microwave or oven it's not a good idea.   They're hard as rocks when they settle. Again, these aren't sounding like the most appetizing of treats but they're a good substitute when trying to eliminate certain ingredients. Here's what I tried this time around:

Nearly Free From Everything (including awesome texture)

Pumpkin Muffins, Trial #2

Adapted from 1Steve at Recipezaar:

Ingredients:

1 1/2 cup GF rice flour blend

1/3 cup + 2 tbs agave

2 tsp baking powder

3 tsp spice blend

1 egg

1/2 cup milk (I use lactose free skim milk)

3/4 cup pumpkin

1/4 cup apple puree

Directions:

Preheat oven to 35o degrees F.

Place parchment paper liners in a 12 muffin pan.  Do not grease; it's parchment paper.

In a bowl, sift all dry ingredients together.

Add all wet ingredients to the dry ones and mix well, careful to not over-mix.

Drop sticky batter into 12 liners and bake, watching carefully until muffins brown (about 6-12 minutes in the crazy oven I'm using.)

Remove and cool.

Since this trial, I've also tried replacing the pumpkin with 1 1/2 cups mushed banana.  Those were quite yummy as well with nice, big chunks of squished banana.  Even the saddest of muffins can sometimes make an allergic girl quite happy.  Plus they're honestly easy, quick, and cheap to produce.  Who doesn't like that?