I am very excited to share this recipe with you, the first on this blog. I guess I’m getting a bit ahead of myself, with Thanksgiving a month away, but I couldn’t wait any longer to experiment with some pie pumpkin. I hope you enjoy these muffins, I sure did! By the way- they are great with a cold glass of almond milk. mmmmm…… 🙂
Note: the recipe is still in the proportions that I originally made it in, which makes 7 muffins. Double it for more muffins, I think you could squeeze all the dough into 12 tins.
1/2 c. brown rice flour
1/2 c. millet flour
1/2 teaspoon baking soda
1/2 teaspoon stevia powder
1 teaspoon cinnamon
1/2 teaspoon powdered orange peel
1/2 teaspoon powdered ginger
1/8 teaspoon salt*
1 all spice
1/4 c. molasses
1 c. uncooked pie pumpkin, cut into small chunks
1/4 c. raisins (optional)
Put the pie pumpkin chunks in a small pot with 1/2 inch of water, and steam it on medium heat for fifteen minutes, or until soft. While that is cooking, sift together millet flour, rice flour, baking soda, stevia, cinnamon, ginger, and salt into a medium sized bowl. With a mortar and pestle, grind the all spice and clove, and add it to your dry mix. You may be able to use a spice grinder.
When the pumpkin is finished cooking, drain as much excess water as you can, then dump it into a small bowl and thoroughly mash it up. Add the molasses and mix well.
Add the wet to the dry and mix well, but don’t over stir! Put in the raisins if desired. Divide the batter into your muffin tins. These proportions make 7 (on the small side) muffins, but if you double the recipe, you could probably squeeze it all into 12 small muffin tins. Bake for 20 minutes. Cooling them is optional.
* I thought I detected a little too much salt when I used this amount, but my family didn’t notice, so you make the call. If you generally don’t like too much salt, use a bit less than 1/8 teaspoon.