Last fall, I made my first pumpkin muffins from scratch. They were good enough to eat but not good enough to share. I’ve also been experimenting with eggless pumpkin scones; my thought was that the pumpkin would take the place of the eggs. The result was bready, definitely edible, but again, not worth writing about.
Today, I’ve improved upon my earlier attempts. Here you’ll find a nutritious muffin that tastes great either for a snack or for breakfast.
Pumpkin Muffins
1 and 1/3 cups sorghum flour
2/3 cups arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup + 1 tablespoon packed dark brown sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1/2 cup orange juice
1 cup dried cranberries, soaked in boiling water; reserve 1/4 cup liquid
1 cup pecans, chopped (use fingers to preserve oil)
Preheat oven to 350 degrees.
In a medium-sized bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, cinnamon, and nutmeg. Using a fork, stir in brown sugar. Add pumpkin puree, oil, orange juice, and 1/4 cup reserved liquid from soaking the dried cranberries. Using a fork, mix in the wet ingredients, stirring only to moisten. Fold in cranberries and nuts. Spoon into prepared muffins tins. Do not be concerned that batter fills tins.
Bake at 375 degrees for 22-25 minutes (convection oven: 325 degrees for 19-21 minutes). Yield: 1 dozen muffins. Freezes well.
***
Pumpkin has become a new household staple. So spice up your winter days with these nutty vegan muffins.
Today, I’ve improved upon my earlier attempts. Here you’ll find a nutritious muffin that tastes great either for a snack or for breakfast.
Pumpkin Muffins
1 and 1/3 cups sorghum flour
2/3 cups arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup + 1 tablespoon packed dark brown sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1/2 cup orange juice
1 cup dried cranberries, soaked in boiling water; reserve 1/4 cup liquid
1 cup pecans, chopped (use fingers to preserve oil)
Preheat oven to 350 degrees.
In a medium-sized bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, cinnamon, and nutmeg. Using a fork, stir in brown sugar. Add pumpkin puree, oil, orange juice, and 1/4 cup reserved liquid from soaking the dried cranberries. Using a fork, mix in the wet ingredients, stirring only to moisten. Fold in cranberries and nuts. Spoon into prepared muffins tins. Do not be concerned that batter fills tins.
Bake at 375 degrees for 22-25 minutes (convection oven: 325 degrees for 19-21 minutes). Yield: 1 dozen muffins. Freezes well.
***
Pumpkin has become a new household staple. So spice up your winter days with these nutty vegan muffins.
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