Fall time = pumpkin time, right? Pumpkin is not only delicious, but also full of nutrients including vitamin A, B vitamins, and minerals such as copper and potassium. I love pumpkin baked goods, but rarely bake them myself anymore. I saw a recipe shared on Facebook this week that looked so delicious, I thought I might try it. It was a "conventional" recipe, but I have adapted it to be dairy- and gluten-free. These muffins come out like the inside of a pumpkin pie, so if you don't like super moist cakes/muffins, this probably isn't the recipe for you. They are firm enough to hold onto and eat like muffins, but just a tad gooey. I LOVED them, as did everyone in the family, but I can imagine that there are some people who would not enjoy their texture. Saturday turned out to be a lovely fall day, cool and crisp, with some rain in the mix later in the day. It was a perfect day for baking, especially something involving pumpkin and cinnamon. I found that I had already packed my muffin tins away, but still had a mini-muffin tin to use, so that's what I did. Turns out they packed really well and tasted great at the summit of a mountain today, and were much easier to share due to their small size. This recipe would be easily "paleo-ized" by using almond meal or coconut flour in place of the GF flour I chose. Ingredients Pumpkin puree, make your own or buy a 15-oz can (I bought the can.) 3/4 cup of your favorite sweetener (I used 1/2 cup white sugar and 1/4 cup brown sugar) 2 large eggs 1 tsp maple syrup (original recipe calls for vanilla but I was out...) 3/4 cup coconut milk (from a can, stirred well before measuring) 2/3 cup flour (I used a GF blend that has xantham gum included, but remember to add 1/2 tsp xantham gum in addition to your favorite GF flour if not in the mix) 1 tsp cinnamon 1/2 tsp nutmeg (if desired) 1/4 tsp ginger (if desired) 1/4 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda Preheat oven to 350 degrees F. Butter 24 mini muffin tins (or 12 regular sized muffin tins). Pour batter into tins until about 2/3 full. Bake for 25-30 minutes, checking occasionally for doneness. These will be very, very moist, but if you check them and they still seem too underdone, put them in for 5 minute intervals. Let stand and cool for at least 20 minutes, then remove from pan and serve. You can top them with whipped cream, or whipped coconut cream if you are dairy-free. How to make coconut cream, you ask? Buy a can of coconut milk (NOT "lite"). Scrape the solid layer off the top and add to a mixing bowl. Add about 1 Tbsp sugar. Whip with an electric mixer on high speed for several minutes, until peaks form in the cream. Serve as a topping for your pumpkin pie bites.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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