Let’s start the autumn season with these muffins, which will be great for a Halloween party. We have added the Pumpkin pie spices, kickstarting those autumn flavors. When baked they are nice and moist and flavorful, adding glazing is optional, but we like to opt for coconut cream with some caramelized cranberries. And most importantly they are Gluten-free, Dairy-free and vegan.
COURSE: Snack, Dessert
CATEGORY: Gluten Free, Vegan, Non dairy
PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVINGS: 12 muffins
Ingredients
THE BASE
Jurgensburg Organic Fava bean flour – 1.2 cups
Coconut oil – 3 tbsp
Pumpkin purée – 1.3 cups
Non dairy milk – 0.5 cup
Vanilla sugar – 2 tsp
Baking powder – 1 tsp
Brown sugar – 0.3 cup
Walnuts (grounded) – 0.6 cup
PUMPKIN SPICE
cloves – ¼ tsp)
GLAZING
Coconut cream – 200g
Dried whole cranberries – ½ cup
Organic Product
Preparation
- Preheat the oven to 210°C.
- Line a 12-cavity muffin pan with muffin/cupcake liners.
- Pumpkin purée – you can use the ready made purée or make your own. Choose a small pumpkin, cut in half, clean the core and place in the oven at 190°C for some 35min until the pumpkin comes easily from skin, let it cool and then just blend it with some salt in food processor.
- Place melted coconut oil (not too hot), brown sugar, vanilla sugar, pumpkin purée, and milk in a large mixing bowl. Whisk until smooth and combined.
- Add the Fava bean flour, pumpkin pie spice, baking powder, and salt to the bowl. Continue whisking until the mixture is just combined.
- Spoon an even amount of batter into each muffin liner
- Bake the muffins on middle rack of oven for 5 minutes. Reduce the oven temperature to 185°C.
- Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes. Check to see that muffins are done.
- Remove from oven or add time as needed. Allow the muffins to cool in the pan for 5 minutes before removing and serving.
- (optional) Coconut cream – place the jar in fridge for at least 15hr, once opened take the solid part out only, you will see that watery part has separated. Whip it as firm as it gets, you can add some 1/3 tsp of xantham gum, to make it thicker.
- Put the cream on top of muffins before serving and put that cranberry on top.
Recipe by Katrina G
