Monday, March 5, 2012

Allergy Free Pumpkin Muffins

I meant to make these during the fall but I never got around to trying to make pumpkin muffins.  I finally experimented and these were a huge hit.  Ladybug was a big fan!

Pumpkin Muffins
2 1/3 cup flour blend (4 cups rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Combine in large bowl, whisk together, and set aside.

In mixing bowl combine the following:
1 1/3 cups brown sugar
1 cup pumpkin puree
1/3 cup olive oil
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk
1 Tablespoon vanilla
1/4 teaspoon lemon juice

Mix well.  Add dry ingredients to wet ingredients alternating with 1/2 cup vanilla hemp milk.  If the batter is still too think, add up to 1/4 cup more hemp milk.  Spoon into greased muffin tin and bake at 350 for 15 minutes or until domed and golden-the tops should spring back to the touch.

This recipe was modified from the Gluten Free Goddess site.

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