Julie’s Gluten-free Pumpkin Muffins

Julie Hasson is the author of 6 cookbooks including Vegan Diner

  Julie Hasson

Julie’s Gluten-free Pumpkin Muffins
Rich with the warm autumnal flavors of Fall, you will instantly want to curl up in front of a fire with a mug of hot tea.
Standard size muffin tin, lined with muffin liners
Preheat oven to 350°F
Makes 12 muffins

3/4 cup sweet sorghum flour (Bob’s Red Mill)
3/4 cup superfine brown rice flour (Authentic Foods)
1/2 cup potato starch (Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
3/4 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1/2 cup granulated sugar, plus another 2 tablespoons for topping
1/2 cup lightly packed light brown sugar
1/2 cup canola oil
3/4 cup canned pumpkin (not pumpkin pie)
2 tablespoons ground golden flax meal
1 1/4 cups So Delicious non-dairy Nog, pumpkin or regular or So Delicious coconut milk
1/2 cup non-dairy semi-sweet chocolate chips or raisins
Ground cinnamon

1 cup powdered sugar
3 tablespoons So Delicious non-dairy Nog, pumpkin or regular or other non-dairy milk of choice
1/2 teaspoon ground nutmeg, optional

1.    Preheat oven to 350°F. Line a standard muffin tin with paper liners.
2.    In a small bowl, whisk together the sorghum flour, brown rice flour, potato starch, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, xanthan gum and salt. Whisk well so that everything is well mixed.
3.    In a large bowl or bowl of a stand mixer, combine the oil, sugars, pumpkin and flax. Beat until smooth and emulsified. Add in have of the milk, beating until smooth. Add all of the reserved flour mixture, and beat just until it starts to mix, and then add the rest of the milk, beating just until smooth. Stir in the chocolate chips.
4.    In a small bowl, mix together the 2 tablespoons sugar and a few sprinkles of cinnamon and set aside.
5.    Scoop the batter into the prepared muffin tin. You will be filling them almost to the top, a rounded 3/4 full. Sprinkle the top of each muffin with cinnamon sugar and bake in a preheated oven for 35 minutes, or until the tops are puffed up with a nice cracked top, they’re nicely browned and a tester inserted into the center comes out clean.
6.    Let the muffins cool in the tin for 5 to 10 minutes before removing to a rack to cool completely.
7.    Glaze: To make the glaze, in a bowl combine the powdered sugar and nog. Using a hand blender (or alternately a stand mixer with the whisk attachment or a bowl and a metal whisk), beat together until the icing is smooth with no lumps. Once the muffins are cool drizzle the glaze over the tops, or dip the whole muffin top in the glaze. Set aside on a rack for the glaze to harden.

Copyright © 2012 Julie Hasson