Rich with the warm autumnal flavors of Fall, you will instantly want to curl up in front of a fire with a mug of hot tea.
99 grams (3/4 cup) sorghum flour (Bob’s Red Mill)
130 grams (3/4 cup) potato starch (Bob’s Red Mill)
62 grams (1/2 cup) superfine white rice flour (Authentic Foods)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1/2 teaspoon xanthan gum
Scant 1/4 teaspoon fine sea salt
1/2 cup granulated sugar, plus another 2 tablespoons for topping
1/2 cup lightly packed light brown sugar
1/2 cup canola oil
3/4 cup canned pumpkin (not pumpkin pie)
2 tablespoons ground golden flax meal
1 1/4 cups soy or other milk of choice
1/2 cup raisins, optional
Preheat oven to 350°F. Line a standard muffin tin with paper liners.
In a small bowl, whisk together the sorghum flour, white rice flour, potato starch, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, xanthan gum and salt. Whisk well so that everything is well mixed.
In a large bowl or bowl of a stand mixer, combine the oil, sugars, pumpkin and flax. Beat until smooth and emulsified. Add in have of the milk, beating until smooth. Add all of the reserved flour mixture, and beat just until it starts to mix, and then add the rest of the milk, beating until smooth. Stir in the raisins, if using.
In a small bowl, mix together the 2 tablespoons sugar and a few sprinkles of cinnamon and set aside.
Scoop the batter into the prepared muffin tin. You will be filling them almost to the top, a rounded 3/4 full. Sprinkle the top of each muffin with cinnamon sugar and bake in a preheated oven for 25 to 30 minutes, or until the tops are puffed up with a nice cracked top, are nicely browned and a tester inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before removing to a rack to cool completely.
Gluten-Free + Vegan
Copyright © 2020 Julie Hasson
Keywords: gluten-free, vegan, pumpkin muffins