Saturday, October 28, 2006
Pumpkin Spice Muffins (free of gluten & most allergens)
This is a recipe I came up with tonight to use some of our pumpkin bounty. These muffins are egg-free, gluten-free, corn-free, vegan and non-dairy. The flaxseed takes the place of eggs and oil.
The flavor and texture are quite good, but slightly too sweet for my taste. I might try it with 1/3 cup of honey next time, adding a tablespoon or two of water if needed.
You could substitute 1 cup of any kind of gluten-free flour for the rice flour, or 2 cups of gluten-containing flour for the rice and tapioca flours. Sweet or glutinous rice flour should work as a substitute for the tapioca flour.
Brown rice syrup, agave nectar, or another sweetener should be substituted for the honey if you will be feeding the muffins to a child under 1 year of age. It's debatable whether baking destroys any potential botulism spores in honey.
If you want less of a pumpkin pie/gingerbread flavor, you can leave out some of the spices and just include the cinnamon.
Preheat oven to 350 degrees and grease muffin pan.
Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)
1/2 cup honey
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)
Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water
Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps
Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.
Makes 12 muffins.