Tuesday, January 27, 2009
Gluten-free Pumpkin Muffins
These muffins have a wonderful texture for gluten free breads. Even those who eat gluten love these muffins. Make a double recipe so you can use the less expensive large cans of pumpkin. Then you can feed a crowd or put some in the freezer and bring some out as you need them.
Note: I have updated this recipe, and added an oil-free variation of my famous Pumpkin Muffin recipe. I really think that it is better then ever. You can find it here.
Pumpkin Muffins - Gluten-free, Vegan, Delicious
By Barbara Frohne
Puree, in a blender, the following ingredients until smooth and creamy:
1/4 cup soy milk or rice milk or water
one 15 oz can pumpkin
1/3 cup oil
1/3 cup honey
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
In a large bowl, combine and mix together:
1 c. oat flour made from gluten free oats ground in the blender
1 c. sorghum flour
1/3 cup flaxseed (linseed) meal (grind whole flax seeds in a blender) (chia seeds also work
1 tsp baking soda
1 tsp GF baking powder
1/2 cup raisins
1/3 cup chopped walnuts or pecans (optional)
Add the pumpkin mixture to the flour mixture and blend until moistened. Spoon into a greased muffin pan or muffin paper. Mound the dough up as high as you want the muffin to reach. They won't grow much taller, and they won't run away, or spread out onto the pan.
Bake at 350 F (175 C) for 30 minutes.
Makes 12 muffins.
Note: I usually make a double batch of these so I can use the more economical large sized can of pumpkin, and I have plenty of muffins left over for later use.