Just when I thought we couldn't top ourselves in the baking of gourd like delicacies, we created the pumpkin muffin. You may notice some similarities to the zucchini bread, but we tweaked it just a bit, and believe me, they are amazing. Between two of us, we have eaten the whole doezen in less than 24 hours. With this kind of baking, there is no reason to have wheat. These are amazingly moist, and I can't tell you how great they are with coffee! Let me know what you think!
Preheat your oven to 350 degrees
Ingredients (in the order you use them. Helpful I know!)
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon (or more)
- 1/2 tsp. salt
- 1.5 tsp xanthan gum or guar gum
- 1.5 cups gluten free flour mix (I use a combo of White Rice Flour, Brown Rice Flour, Arrowroot Flour and Sorghum Flour)
- 1 can organic pumpkin
- 1 cup chocolate chips
- 1/2 cup pecans (or sliced almonds as we have used here)
- 2 tsp. mixture of cinnamon, nutmeg, and allspice to sprinkle on top of the muffins
Okay now for the easy part...making it!
Beat the eggs, sugar, oil, and vanilla together. Add baking soda, cinnamon, salt and baking powder. Pour in flour and xanthan/guar gum. Mix well. Fold in pumpkin, and chocolate chips. Pour in greased and muffin pans (12 regular sized). Sprinkle the cinnamon, nutmeg, allspice mixture over the top, gently press in a few pecans or almonds. Bake for 40-50 minutes.
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