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Monday, September 28, 2015

Yummy Mummy Monday: Pumpkin Muffins {Gluten & Dairy Free}

It's that time of the year... when these orange squash invade. Bring on #pumpkineverything! To help ring in Fall I wanted to share this delicious recipe that my friend and I whipped up recently and loved. These are delicious and lovely and perfect for the cozy cooler days ahead. I've included a link to the original recipe that my friend used and have provided my gluten/ dairy free version below. Usually there is a significant- and sometimes disappointing- difference when you compare an allergy- friendly take on a recipe with a regular one, but these turned out great and were gobbled up in no time (they lasted less than 24 hours!). If you can, enjoy trying the regular version (or simply swap in regular flour etc in my version below), you won't be disappointed. :)


Yummy Mummy Recipe: Pumpkin Muffins 

Ingredients:

1 1/2 cups Gluten free flour mix (I am now using a half/ half mix of Bob's Red Mill GF mix and Cloud 9 mix)
11/2 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp baking soda
1 cup packed brown sugar
2 eggs
2 tbsp oil (coconut, vegetable... use your favourite)
1 can (15oz) cooked pumpkin
1/2 cup applesauce
nuts and/ or seeds to garnish (I like pumpkin seeds or pecans for this recipe)

Directions:

1. Preheat oven to 350 degrees and grease or line a muffin baking pan.

2. In one bowl, combine the dry ingredients.

3. In a separate bowl mix the brown sugar and eggs until smooth, followed by the oil and pumpkin. Stir until well combined*.

4. Combine the dry and wet ingredients and mix until just combined.

5. Fill the muffin cups just over half full and sprinkle with seeds or nuts.

6. Bake for approx 35 minutes or until golden brown and you can poke a knife into the centre and have it come out clean (the original recipe suggests 25 minutes, but I found that mine required longer).

Tip: I'm learning that using an electric mixer really pays off with gluten- free recipes, as it helps aerate the ingredients and helpS make them light and fluffy, since gluten- free options can often turn out heavy and dense. Either a stand mixer or hand mixer should do the trick.


You can view the recipe that inspired these here.

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