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New Pumpkin Oat Muffins



We're always tinkering here at Casa Allrich. So forgive me for changing up a classic, tried and true pumpkin muffin recipe. A recipe that did not- necessarily- need any tinkering at all. It was as scrumptious as it has always proved to be. Except. Well. I don't like xanthan gum anymore (never really did like it, honestly). And I've been trying to avoid rice flours (if I'm going to eat rice it's going to be in a bowl with some delicious spicy curry on top). I have also been seeking a simpler gluten-free flour combo I can count on. In other words, versatile. And so, I fool around with ratios and flours and stuff. Because ya never know.

Our latest favorite GF flour combo is proving to be an astonishingly simple blend. All you need is a coffee grinder. And not even a fancy one (we use our little Krupps).

The primary flours we're using now is oat flour- from certified gluten-free oats, ground up fresh in our little coffee grinder. The second flour is the root-based flour cassava.

That's it.

And it's a light, tasty and tender combo for baking, turns out. Who knew?

Read on for the recipe and try it out. Perhaps you'll ditch the xanthan gum, too.

Bake on, Darling, bake on!


Karina xo



Karina's New Pumpkin Oat Muffins

Using canned pumpkin or squash in any gluten-free recipe is bound to work well, as the puree helps bind structure, and provides body to difficult gluten-free batters. Which, I am happy to tell you, makes it easy to skip the dreaded xanthin gum.

As for the oat flour- measure half a cup of gluten-free oats at a time and grind the oats to a fine flour in your clean coffee grinder.

Preheat the oven to 350°. Line a muffin tin with 9 liners.

Ingredients:

1 cup pumpkin puree
2 organic free range eggs, beaten
1/2 cup organic coconut oil or sunflower oil
2/3 cup brown sugar
1 tablespoon vanilla extract

1 cup cassava flour
3/4 cup GF oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin Pie Spice 

In a large mixing bowl combine the pumpkin, eggs, oil, brown sugar and vanilla. Beat with a wooden spoon until blended.

Add in the gluten-free oat flour, cassava flour and raining dry ingredients. Beat till blended.

Spoon into 9 muffin cups.

Bake in the center of a pre-heated oven for 23 to 25 minutes. The tops should be domed and slightly cracked, firm but tender. Test the centers for doneness with a wooden toothpick if you suspect they need another minute or two of baking time; they should emerge clean.

Cool for a bit on a wire rack before taking them out of the pan... but I must tell you, Darling, they smell like pumpkin pie and are absolutely delicious warm with melted Irish butter.

Makes 9 muffins.




Recipe Source: glutenfreegoddessrecipes.com

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