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Outstanding recipe! They are very moist, similar to the texture of banana bread (even the next day). I like the way they are not overly sweetened too. So I can eat them plain as a snack, or add butter and powdered sugar or syrup like french toast sticks. I didn't have amaranth flour so I replaced it with 1/2 soy flour and 1/2 buckwheat flour. I also was out of tapioca starch so I used extra potato starch to cover that. What a great way to use leftover pumpkin!

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Emily Elizabeth November 08, 2007
Gluten-Free Pumpkin Nuggets