Pumpkin Muffins (Gluten Free)
Its pumpkin season so I thought it would be great to feature it as we celebrate autumn here in the UK. I used pumpkin puree (available tinned and can be easily sourced online) and it’s a great way to sneak a little extra fibre into these treats! With a hint of lovely spices, these muffins – which happen to be gluten-free – will be a popular Sunday brunch option.
150g gluten-free flour
100g blanched almond flour
230g caster sugar
2 tsp gluten-free baking powder
½ TB ground cinnamon
½ tsp ground ginger
generous pinch nutmeg
pinch ground cloves
100g unsalted butter, melted
400g pumpkin puree
1 tsp vanilla essence
Preheat the oven to 180°C and line a muffin baking tin with 12 paper muffin cases.
Place the gluten-free flour, almond flour, caster sugar, baking powder, cinnamon, ginger, nutmeg and cloves in a large bowl and use a whisk to thoroughly combine.
In a separate bowl, whisk the melted butter (which should not be piping hot) and the eggs. Stir in the pumpkin puree and vanilla essence and mix well to combine.
Add the wet pumpkin mixture to the dry flour mixture and gently fold through to combine. Be careful not to overmix, but ensure that all the elements are incorporated.
Divide the mixture between the 12 cupcake cases and bake in the oven for 20 minutes, rotating the tray halfway through.
Remove the cases from the muffin tin and allow to cool slightly on a cooling rack (although they are amazing eaten warm with a thick spread of butter!)