Serves: 12
Ingredients:
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1 Tbsp ground ginger
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
2 Tbsp vanilla extract
1 1/2 cup pumpkin puree
1/2 cup hot water
Procedure:
Preheat the oven to 325 degrees. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
Add the oil, agave nectar, rice milk, and vanilla directly to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to three days.
Recipe Type: AuthenticIngredients:
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1 Tbsp ground ginger
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
2 Tbsp vanilla extract
1 1/2 cup pumpkin puree
1/2 cup hot water
Procedure:
Preheat the oven to 325 degrees. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
Add the oil, agave nectar, rice milk, and vanilla directly to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to three days.
Submitted By: Babycakes NYC
Author: Erin McKenna, baker-owner
Recipe Author: Erin McKenna
Restaurant: Babycakes NYC
Source: http://www.wellandgoodnyc.com/2011/11/03/great-pumpkin-recipe-babycakes-pumpkin-spice-muffins/#