Gluten-free pumpkin muffins with carob topping

Here’s another experiment with alternative flours and this one is actually gluten-free, adapted from The Best Wheat and Gluten Free Baking Book. This is my first completely wheat and gluten-free recipe made with alternative flours intended to mimic the result of wheat flour.

I didn’t have the exact combination of flours used in the book’s recipe for Squash Muffins, so I improvised from things I had in the kitchen, and I was pleasantly surprised by the palatable result. So you too should not shy away from experimenting with alternative flour mixes. To be on the safe side, I added 1 tsp of xantham gum, which not required in the original recipe.

The original also calls for pure cocoa powder, which I replaced with carob powder.

The pumpkin is such a versatile ingredient – from savoury dishes to sweet desserts, that I often like to have one lying around in the fridge as a staple, which explains the frequency of pumpkin recipes on this blog.

gluten-freecarobpumpkinmuffins-0.jpg

WET INGREDIENTS
170g butter, softened
3 large eggs
1 1/2 cups pumpkin, cooked and mashed — i didn’t have enough so made up the remainder with pureed canned pears (which I have frozen in ice cube trays for easy usage) and 1/2 cup of red lentil dip. The latter was added by accident as I thought it was pureed pear! I wasn’t concerned about the mix-up though, remember how Jessica Seinfeld puts all sorts of vegetables into sweet cakes in her Deceptively Delicious recipes.

DRY INGREDIENTS
1/2 cup sugar [reduced to 1/4 cup]

1 1/2 cups brown rice flour
1/2 cup oat flour
1/2 tapioca flour
1/2 cup sweet potato flour

3 tsp baking powder
1 tsp xantham gum
1/2 tsp ground cinnamon
1/2 tsp salt

1/2 cup raisins, coated in a bit of flour to prevent them sinking in the batter
1/2 cup hulled sunflower or pumpkin seeds, oven dried and ground in a coffee grinder

TOPPING
2 Tbs carob powder
2 Tbs butter [I guessed the amount, and ended up with probably about twice that amount!]
2 Tbs cinnamon
2 Tbs brown sugar

1) Preheat oven to 200°C and grease muffin tins.
2) Beat butter and sugar until light & fluffy.
3) Beat eggs and add into butter/sugar mixture one tablespoon at a time and beat well after each addition.
4) Add mashed pumpkin and mix well.
5) Sift the dry ingredients together to mix thoroughly.
6) Add dry ingredients, raisins and ground seeds to wet mixture. Mix well
7) Spoon into muffin tins,
8) Spoon on topping mixture.
9) Bake in lower third of oven at 200°C for 20 minutes or until well done.

Verdict: The flours I used seem to have a relatively neutral taste and this muffin tastes less ‘odd’ than the Kamut cranberry muffins. The carob topping seemed far too liquid, although it hardened nicely. Could have done without the carob topping. Can’t detect pumpkin taste. I like the way the ground seeds add body and protein to this muffin.

Incidentally, I recently came across this excellent baking blog, Pattycake.ca, that includes many recipes for those facing gluten-free restrictions (and other special diets). Like me, the author enjoys the creative challenge of food restrictions!