Gluten-Free Vegan Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

Vegan Pumpkin Berry Muffins

Originally published November 2007.

Use two cups of your favorite gluten-free flour combo, if you prefer. I just happen to like the combo of buckwheat and corn meal. It gives these little gems a whole grain texture that reheats like a charm.

Ingredients:

1/2 cup extra light olive oil or coconut oil
1 cup canned organic pumpkin puree
1/4 cup molasses
3/4 cup organic light brown sugar
2 teaspoons bourbon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup Bob's Red Mill Gluten-Free Cornmeal
1/2 cup GF organic buckwheat flour or GF millet flour
1/2 cup tapioca starch or potato starch
1/2 cup sorghum flour or certified gluten-free oat flour
1/2 teaspoon sea salt
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum
4-5 tablespoons organic apple juice or apple cider, as needed
1 1/4 cups berries- I used frozen cranberries and blueberries

Instructions:

Preheat the oven to 375ºF. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, add the oil, pumpkin puree and molasses, and whisk to combine. Add the brown sugar, vanilla extract, cinnamon, nutmeg and allspice; and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, buckwheat, tapioca starch, sorghum flour, sea salt, baking powder, and xanthan gum.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Add the apple juice a tablespoon at a time to make the batter less stiff. You want a batter that is thicker than cake batter, and not runny. We live at high altitude in the desert, so our flours are very dry- if you live in a more humid climate, you may need less liquid in your batter.

Fold in the frozen berries and quickly combine. (If you use room temperature berries, pat them dry first; and decrease the baking time by five minutes.)

Drop the batter by spoonfuls into the twelve muffin cups.

Decrease the oven temperature to 350ºF and bake the muffins on a center rack for about 20 to 25 minutes or so, until the tops are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.

Place the muffin pan on a wire to cool for five minutes, then remove the muffins from the baking tin and pop them on to a wire rack to continue cooling.

Serve warm.

Store leftover muffins (wrapped individually and bagged in a freezer bag) in the freezer. Thaw and reheat by toasting or grilling.

Makes twelve muffins.

Source : http://glutenfreegoddess.blogspot.com/2007/11/pumpkin-berry-muffins.html

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