Sugar Free Pumpkin Muffins

This is a yummy recipe my sons helped create. It has no sugar, using agave nectar for the sweetener so it has a low glycemic effect. Using sorghum and garfava flours as well as flax seed these are very nutritious. This also uses Donna Washburn and Heather Butts' technique of using of using heavier flours but letting the batter stand for 30 minutes to soften the grains.

Sugar Free Pumpkin Muffins

1/2 cup sorghum flour

1/2 cup garfava flour

1/4 cup tapioca starch

1 1/2 tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup chopped dates(be sure that the dates are not floured)

1/4 cup flax seed

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

1 cup prepared pumpkin canned or fresh

1/3 cup canola oil

1 tsp cider vinegar

1/2 cup agave nectar

Spray oil in a 12 cup muffin pan.

In a large bowl combine the sorghum flour, garfava flour, xanthan gum, salt, dates, seeds, baking powder,baking soda, and spices. Mix well.

In separate bowl mix liquid ingredients.

Add wet to dry ingredients and mix until just combined.

Full muffin cups with batter, dividing evenly. Let batter stand 30 minutes in pan and preheat oven to 325 degrees.

Bake 20-22 minutes until muffin springs back when touched and toothpick comes out clean.

Remove muffins from pan to cooling rack and let cool completely.