Healthy Gluten-Free Dairy-Free Pumpkin Muffins
I decided to go out on Saturday morning and do some work with a friend. After we had finished he invited me to a cafe for a quick drink. Since he was
shouting i couldn’t turn down the offer. He ordered a gluten free dairy free pumpkin muffin, since he suffers from Gluten intolerance, and since he was paying i just had to try one too.
These were so sweet and had that fluffy melt in your mouth texture that i decided i just had to share this recipe with you guys. So here it is. Oh and by the way these
are real pictures of my Healthy Gluten-Free Dairy-Free Pumpkin Muffins. I hope you enjoy them!
Preparation time:10 mins
Cooking time:45 mins
Total time:55 mins
Author: Dan Carter
Healthy Gluten-Free Dairy-Free Pumpkin Muffins Ingredients
2/3 cup of organic brown rice flour
½ cup of buckwheat flour, freshly ground
½ cup of tapioca or arrowroot starch
½ teaspoon of cinnamon
½ teaspoon of nutmeg
½ teaspoon of cloves
¼ teaspoon of baking powder
1 teaspoon of baking soda
¾ teaspoon of sea salt
¾ cup of raw honey
2 large eggs OR 2 Tablespoons of fresh ground flax + 6 Tablespoons of boiling water
½ cup of coconut oil or melted butter
¼ cup of cold water
1¼ cup of canned or homemade pumpkin puree
Healthy Gluten-Free Dairy-Free Pumpkin Muffins Instructions
Combine the dry ingredients with each other, and then put all of the rest of the remaining ingredients directly on top. (You can easily “dump and then mix” however I needed to ensure the small spices along with the leavenings had been combined completely first.) Mix or whip very well.
Line a muffin tray and then pour around ¾ full directly into 12 muffin cups. Cook in a pre-heated 325 degrees for around 40 – 45 minutes (20 – 25 minutes for 24 miniature muffins).
You may have a bit remaining, and so a miniature loaf pan is generally perfect for the surplus.
Observe timing very carefully because honey browns more quickly!