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Old October 25, 2011   #21
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Gluten-Free Pumpkin Muffins

Ingredients and Instructions
Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Add in:
1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
Now add in:
1/2 cup vanilla almond milk or coconut milk
Beat the batter to incorporate the ingredients.
If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
Stir in by hand:
1/2 cup roughly chopped pecans or walnuts (or raisins, if you prefer)
Spoon the batter into twelve muffin cups, filling them close to the top.
Smooth the tops using a wet teaspoon.
Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden.
The muffins should feel firm yet springy to a light touch.
If a wooden pick inserted into the center emerges clean- these babies are done.
Cool on a wire rack.
Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack.
This helps keep their bottoms from getting soggy.
Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats

Total Servings: 12
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