I think this is my third pumpkin muffin recipe on my blog! As you can tell, I like pumpkin muffins and this recipe is my favorite so far. The texture is awesome and most importantly, I achieved it without using any gums, xanthan, guar or otherwise.
I've been experimenting with different gluten-free flours and have come to the conclusion that if the recipe is well crafted, with the right balance of ingredients (and not just flours - but liquids, sweeteners and leaveners as well), gums are not necessary. It takes a lot of experimenting, but luckily I like playing around in the kitchen. These muffins make my tastebuds and belly happy. I hope you find they make you happy too. Happy Thanksgiving!
Cranberry Spiced Pumpkin Muffins
Low-FODMAP, Gluten-Free, Gum-Free, Dairy-Free Option
makes 12 muffins
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup sweet white rice flour
1/4 cup cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup sweetened dried cranberries
1/2 cup unsalted butter (or virgin coconut oil for dairy-free)
1 cup canned pumpkin puree
1/2 cup lactose-free cow's milk (or unsweetened almond milk for dairy-free)
1 large egg
- Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
- In a large bowl, combine the brown rice flour, tapioca flour, sweet white rice flour, cornstarch, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves and sweetened dried cranberries. Stir well.
- In a large saucepan, melt the butter or coconut oil over low heat. Remove pan from heat and stir in the pumpkin, milk and egg. Mix until smooth.
- Pour the pumpkin mixture into the flour mixture and stir until flour is completely incorporated.
- Fill muffin cups 3/4 full. Sprinkle tops with sparkling sugar, if desired. Bake 22 to 24 minutes, or until tops spring back lightly when touched.
*Note: Remember when measuring gluten-free flours, to lightly spoon the flour into the measuring cup, then level off with the back of a knife.