quickbread - Gluten-Free Pumpkin Muffins

By tinathorn

These moist and tender beauties sport coconut flour, and a lovely pecan crunch. If you don't care for nuts in your pumpkin muffins, use chopped or dried cranberries, golden raisins, or even chocolate chips. Be happy. Choose your favorite add-ins.

Ingredients

• Add in:
• 1 cup sorghum flour
• 1/3 cup organic coconut flour
• 1/2 cup almond flour
• 1/2 cup tapioca starch or potato 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
• 1 and 1/3 cups packed organic light brown sugar
• 1 cup pumpkin puree (canned 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
• 1/2 cup vanilla almond milk or coconut milk
• 1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)

Details

Servings 1
Cooking time 23mins
Adapted from glutenfreegoddess.blogspot.ca

Preparation

Step 1

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, or chocolate chips, as you prefer)

Instructions:

Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. 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.