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Pumpkin Muffins | 
6 votes |
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| Contributed by: Rodney | Added: Nov 04, 2007 at 09:18 AM |
Best Used By Blood Types:- Type A (2 beneficials)
- Type A Non Secretor (1 beneficials)
- Type AB (1 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (3 beneficials)
- Type O (1 beneficials)
- Type O Non Secretor (1 beneficials)
Category:
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Ingredients:- 1 1/2 cups flour (spelt rice or wheat)
- 1/2 teaspoon sea salt
- 1 cup sugar (1/2 cup agave or rice syrup)
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/3 cup melted butter (or ghee)
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 1 cup chopped toasted walnuts or pecans
- 2 Tablespoons well chopped candied ginger
How to make it:- Preheat oven to 350°F.
- In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
- Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix.
- Fold in the candied ginger and chopped nuts.
- Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done.
- Cool on a rack.
- Makes 12 muffins.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
Sweetener Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
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| Rice Syrup | 2 |  N |  A | N | A | N | N |  N | A |
Dairy Product(s)
Grain Product(s)
Herb/Spice Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Allspice | 1 | N | N | A | A | A | A | N | N | | Nutmeg | 1 | N | N | N | N | N | N |  A | N | | Cinnamon | 1 | N | N | N | N | A | A | N | A |
[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may be genetically modified .
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which are high in phytates.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Please Note:
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
Revision History:
- Revised Nov 04, 2007 at 09:29 AM By: Rodney
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