Pumpkin Muffins: A Gluten-Free Dream
I'm excited to share my creation for this blogger project: vegan, gluten-free muffins inspired by Panera's Pumpkin Muffin. These muffins are not only delicious but also relatively quick and easy to make.
I'm excited to share my creation for this blogger project: vegan, gluten-free muffins inspired by Panera's Pumpkin Muffin. These muffins are not only delicious but also relatively quick and easy to make.
- 1 tsp vanilla
- 1 tsp chai seeds
- 9 tsp lukewarm water
- 600 g piece of raw pumpkin (to make 1 cup cooked)
- 3-4 tbs maple syrup (to taste)
- 60 g dairy-free butter
- 1/2 cup brown sugar
- 2 tbs freshly squeezed orange juice
- 1 cup buckwheat flour
- 1/2 cup chickpea flour
- 1/2 cup quiona flakes
- 1 tsp ground cinnamon
- 11/2 tsp bi-carbonate (baking) soda
- for the topping
- 12 raw pecans
- 2 tbs icing (powdered) sugar
- 2 tsp ground cinnamon
- Carbohydrate 235.04527687214 g
- Cholesterol 0 mg
- Fat 9.89650334168364 g
- Fiber 31.2249833673896 g
- Protein 39.8476950336421 g
- Saturated Fat 2.08955083509677 g
- Serving Size 1 1 Serving (389g)
- Sodium 44.1933333723555 mg
- Sugar 203.820293504751 g
- Trans Fat 1.71541916810913 g
- Calories 1110 calories
Step-by-step
- To make the chai gel combine the teaspoon of chia seeds with 9 teaspoons of lukewarm water, stir to combine and set aside for 15 minutes. The chai seeds and water will thicken and form a gel/egg like consistency.
- Peel and de-seed the pumpkin and dice into pieces. Steam the pumpkin pieces for 5-10 minutes until soft. Mash the cooked pumpkin and stir through maple syrup to taste, set aside.
- Pre heat the oven to 180°C and arrange patty cake cups in a 12 hole muffin tray.
- Cream the dairy free butter and the brown sugar together in a bowl, adding the vanilla and then the chai gel continue to beat until well combined.
- Fold through the cooked pumpkin and orange juice.
- Sift the flours and baking soda into the same bowl and gently fold though with the quiona flakes and ground cinnamon. Be careful not over work the mixture and continue to fold only until well combined.
- Spoon a heaped tablespoon of the muffin mixture into each patty cake cup, top with a pecan and then place in the preheated oven for 15-20 minutes until muffins are cooked through (check by inserting a skewer, it should come out clean).
- Combine the icing sugar and cinnamon together and set aside.
- Arrange the cooked muffins on a cake rack to cool completely before dusting with the mixture of icing sugar and ground cinnamon. Yum!!
Mastering the Chia Gel Timing
Allowing the chia seeds and lukewarm water to sit for exactly fifteen minutes is non-negotiable for proper hydration. Rushing this step prevents the formation of the necessary viscous binder. Whisk the seeds thoroughly initially to prevent clumping. Set a digital timer immediately upon mixing. This binding agent replaces traditional binders in plant-based baking.
Adapting Batch Sizes for Small Kitchens
Scaling this recipe up or down requires careful attention to the flour ratios. Buckwheat and chickpea flours absorb moisture differently than standard wheat flour. Doubling the batch means weighing ingredients in grams rather than cups for consistency. Standard twelve-hole muffin trays work well, but ensure you fill empty cups with a tablespoon of water to prevent warping in the oven. Standardize your oven temperature at 180 degrees Celsius using an independent thermometer hung from the center rack.
Preventing Common Textural Pitfalls
Overworking the batter leads to dense, rubbery baked goods instead of light, tender muffins. Fold the dry flours, quinoa flakes, and cinnamon into the wet mixture using a wide spatula just until flour streaks disappear. Stop mixing immediately. Test doneness by inserting a wooden skewer into the center of the largest muffin; it should emerge entirely free of wet crumbs.
