Gluten-Free, Dairy -Free Pumpkin Muffins

The past month in the Northwest has been visually amazing. The autumn color has been stunning. To me, the fall colors are the best of Nature's palette. The yellows, oranges, and crimsons sprinkled among the bases of the tall evergreens beside my house inspired me to add a little color and texture to pumpkin muffins. The flavors of autumn and the colors of autumn mingling in a muffin.

Pumped Up Pumpkin Muffins
from: giddyupglutenfree, dorothy allard 2009

3/4 cup sorghum flour
3/4 cup millet flour
1/2 cup potato starch (not potato flour)
1 cup cane sugar
2 tbsp flax meal
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 large eggs
1 cup cooked or canned pumpkin
1/3 cup almond milk (or other non-dairy milk)
1/3 cup light olive oil
1 cup dried cranberries
1 cup coarsely chopped dried apricots
1/2 cup coarsely chopped pecans

Mix flours, potato starch, sugar, flax meal, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, nutmeg, and cloves in large mixing bowl. Whisk until well combined.

In a smaller bowl, stir together the eggs, pumpkin, almond milk, and oil. Whisk until well blended.

Pour wet mixture into dry mixture and stir until well blended, being careful not to over beat. Fold in cranberries, apricots, and pecans.

Fill paper-lined muffin cups all the way to the top. Sprinkle tops with muscovado sugar, if desired.

Bake for 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean.

Remove muffins from pan and cool on a wire rack. Any muffins that you don't intend to eat within a couple of days should be frozen for later use. After they are completely cooled, wrap individually in plastic wrap, then in foil, and freeze. After they are frozen place them all in a large plastic freezer bag, labeled with content name and date. To thaw, unwrap and place on the counter for about 15 minutes.

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