I may be obsessed with pumpkin lately, but 'tis the season :) The original recipe for these little delights came again from the Gluten Free Goddess blog with her "Pumpkin-pie Bread", but try as I might I couldn't get it to set up in "bread" form. So, in a desperate attempt to taste what commentators raved about, I altered the recipe slightly and poured it into muffin tins. Perfecto!!!
Ingredients:
1 cup packed brown sugar
4 tablespoons pure maple syrup
1/4 cup canola oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon vanilla extract
1 cup canned pumpkin
1/4 teaspoon apple cider vinegar or lemon juice
1/2 cup buckwheat flour
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350. Line 18-24 muffin cups with paper liners.
Combine all ingredients in a large bowl and mix until combined. Do not over-mix or these will be some tough muffins.
Carefully pour into prepared muffin tin, filling each cup about 3/4 full.
Bake 20-30 minutes, or until a toothpick comes out clean. Humidity and ovens affect baking time, so check back often in that 10 minute interval.
Cool on an iron rack to prevent soggy-bottom-syndrome.
These muffins are definitely best the first day. If they must be kept do not cover or wrap, just leave in open air. They are incredibly light and fluffy, but turn soggy quickly if covered.
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