If you have a gluten intolerance or simply try to keep your gluten intake to a minimum, it can be tricky to find delicious snack recipes. This recipe for pumpkin muffins ticks all the boxes, its healthy, has a variety of strong flavours and is easy to eat on-the-go.
1 ¾ cup gluten-free flour
¼ cup gluten-free coconut flour
1 teaspoon baking soda
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger
½ teaspoon Cheetham Salt
½ cup Watsonia butter (use Earth Balance for dairy free)
1 1/3 cup packed light brown sugar
2 Fresha eggs
1 teaspoon vanilla
1 cup Australian Organic Farmers pumpkin puree
1/3 cup milk (use almond, soy or coconut milk for dairy free)
½ cup chopped nuts or raisins (optional)
1/4 cup of icing sugar
2 Tablespoons of water
- Preheat the oven to 175 degrees C.
- Generously grease 12 regular sized muffin tins.
- In a large bowl, whisk together the Gluten-Free Flour, coconut flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency.
- In a separate bowl using an electric mixer cream the butter until white.
- Add the sugar and beat until fluffy, about 5 minutes.
- Add the eggs, one at a time.
- Stir in the pumpkin puree.
- Stir in the dry ingredients in two parts, alternating with the milk.
- Add optional chopped nuts or raisins.
- Spoon the batter into the prepared muffin cups. Give the muffin tin a good tap or two on the counter to settle the mix.
- Bake at 175 degrees C for 15 -18 minutes.
- Let cool.
- Mix icing sugar and water until smooth and drizzle over muffins