About
Don’t miss out if you follow a gluten free lifestyle
These muffins are perfect for the kids lunch boxes, my two year old devours them and I now have to store them high or he gets to them and they are all gone
Best served warm and would be amazing warm, cut in half with butter
Tags
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Crafterella featured Pumpkin Muffins Gluten Free
01 May 23:00
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Vipul Arora favorited Pumpkin Muffins Gluten Free
24 Apr 06:20
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Raven published her project Pumpkin Muffins Gluten Free
19 Apr 07:40
You Will Need
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Step 1
Please note**
To make the pumpkin purée
2 cup of pumpkin, peeled and diced
1teaspoon ground cinnamon
1 1/2 teaspoon all spic
1/4 teaspoon nutmeg
1/4 teaspoon ground clovesPreheat oven to 180c, in a single layer, place pumpkin on a roasting tray. Place in oven for approx 35-40 mins or until it feels mushy.
Remove from oven and place in a good processor with remaining ingredients. Process until smooth and mixed well.* this makes enough purée for double the amount of pumpkin muffins 24.
* this muffin recipe if for 12 muffins, if only making 12 I freeze the purée for another bat h later. -
Step 2
Preheat oven to 190c. Line 12 muffin holes on you tray with muffin liners.
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Step 3
Heat butter in a medium saucepan over medium heat, add dates and all spice, cook for 2-3 minutes. Remove from heat and seat aside.
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Step 4
In a large mixing bowl, lightly whisk egg.
Add pumpkin purée, milk, sugar, coconut, oil, dates and vanilla.
Mix well -
Step 5
Into the wet mixture, sift in the flour, baking power, salt and bicarbonate soda. Mix through.
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Step 6
Fill the muffin liners with mixture to approx 3/4 full. Bake for 23 minutes, or until golden and skewer comes out clean.
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Step 7
Transfer to a wire rack to cool, serve warm or cool
