Lately I am experimenting with dairy / gluten / egg free baking. Having friends that are allergic / intolerant to one of more of those, and me liking a challenge, baking for them is a good opportunity.
These muffins are both dairy & gluten free, but do contain eggs. I will experimenting with the egg part next. I am happy to say that they have a nice earthy spicy flavour, and a fantastic soft moist crumbly texture. Texture wise, they are faboulous, to be honest!
- 1 1/2 cups pumpkin puree (to make: cut sweet pumpkin in quarters, scoop seeds out, and steam pumpkin for 25-30 minutes, or until the flesh starts to separate from the skin, scoop the flesh from the skin, mash, and measure) (to be updated with metric measurement)
- 2 eggs
- 175 grams cane sugar
- 75 ml olive olive (use a mild one)
- 60 grams corn-based all purpose gluten free flour (basically a mix of corn starch, corn flour, guar gum)
- 60 grams quinoa flour (ground quinoa flakes works well)
- 60 grams (white) rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp each cinnamon, ground ginger, all spice & chinese 5 spice
- Preheat oven to 175°C. Place rack in middle of oven. Line 12 cavity muffin tray with paper liners or silicon liners.
- In a big bowl mix pumpkin puree, eggs, sugar and oil very well with an immersion mixer. Alternatively you can use a blender.
- In a small bowl mix all flours, baking soda, baking powder, salt & spices. Add to wet ingredients and mix with a spatula until no blobs (very technical name) of flour are left.
- Divide batter among the cavities of the muffin tray.
- Bake in oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let muffins cool enough to remove from tray, transfer to cooling rack and let cool (or enjoy warm, if you cannot wait).
I really couldn’t wait to eat them so I forgot to take a picture before I started. Here you can see the nice crumb & fluffy texture of the muffins.