Sunday, January 23, 2011

Pumpkin Muffins

Adapted from The Baking Beauties' carrot muffins

Preheat oven to 350 and grease or line 12 standard-sized muffin cups.

Whisk dry ingredients below in a medium-sized bowl until combined well.
1/3 cup sorghum flour
1/3 cup tapioca starch/flour
1/3 cup brown rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1 Tbsp flaxmeal
2 tsp cinnamon
1/2 cup sugar
1/2 cup finely chopped nuts or seeds (I used a mix of walnuts and sunflower seeds)

In a separate bowl, mix the following:
1/4 cup coconut oil
3/4 cup pumpkin puree
1/4 cup plain yogurt
2 eggs

Pour wet ingredients into dry and stir just until combined.  Scoop into muffin cups and bake for 20-25 minutes or until tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.

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  1. Oh man, those look good! Can't believe you modified one of my recipes to get that, I wouldn't have thought of that. Now I have pumpkin on the brain. ;) YUM!

  2. We've tried *lots* of variations your wonderful, versatile recipe! This pumpkin take is our favorite.