Gluten-Free Dairy-Free Pumpkin or Sweet Potato Muffins
Makes 12-15 muffins
**I baked an entire pumpkin for this recipe. It’s SO EASY to do the whole pumpkin at once. Don’t bother cutting it up, or chopping it into chunks. Just wash it and place it in a lined glass baking dish. If your pumpkin is big, it will take longer to cook. This pumpkin took 70 minutes to cook through at 400F.
Then I removed it from the oven, carefully cut it open (watch out for the steam!) and let it cool for about 10 minutes. I scooped out the seeds and scraped out the soft flesh into my food processor. It creamed up easily, and the seeds were SUPER EASY to clean for baking later! This was the best part – I’ve always gotten discouraged with cleaning pumpkin seeds in the past when scooped from a raw pumpkin. This way was very fast. The stringy flesh washed off of the seed really well.
Or just use canned pumpkin – your choice!
INGREDIENTS:
1 ¾ cup Bob’s Red Mill Gluten-Free Flour (buy it online here)
1 cup rapadura or sucanat unrefined cane sugar
1/4 cup ground raw pumpkin seeds (grind until pulverized in a spice grinder)
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground or freshly grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
1 cup pureed pumpkin or sweet potatoes (not pumpkin pie mix)
½ cup soy, almond, hemp, or rice milk
½ cup canola, coconut, or olive oil
1 tablespoons blackstrap molasses
DIRECTIONS
- Preheat oven to 350F.
- Lightly grease or line a 12-muffin tin with unbleached cupcake liners.
- In a large mixing bowl combine flour, sugar, baking powder, salt, and spices.
- In a separate bowl whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry ingredients and mix until combined.
- Fill the muffin cups two-thirds full. Bake for 18-22 minutes, until a toothpick or knife inserted in the center comes out clean.
