Pumpkin Muffins: A Gluten-Free Dream
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 12
- 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
Pumpkin Muffins: A Gluten-Free Delight
As the leaves turn vibrant hues of gold and crimson, signaling the arrival of autumn, the sweet aroma of pumpkin spice fills the air. It's a scent that evokes memories of cozy gatherings, laughter, and the warmth of home. Inspired by the classic Panera's Pumpkin Muffin, I embarked on a culinary adventure to create my own gluten-free version of this beloved treat. The result? A moist, delectable muffin that is both healthy and indulgent.
My pumpkin muffins are not just a gluten-free alternative; they are a symphony of flavors and textures. The base is a perfect blend of buckwheat and chickpea flours, offering a nutty, slightly earthy flavor profile. The addition of cooked pumpkin adds a touch of sweetness and moisture, while the chai gel imparts a subtle warmth and spice. Topped with a sprinkle of cinnamon and icing sugar, these muffins are irresistible.
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!!
