Pumpkin and rhubarb muffins
The sweetness and earthiness of pumpkin coupled with the zing of rhubarb is just wonderful in these muffins. They also have a streusel topping which makes them look attractive and adds extra texture.
You can buy ready-made pumpkin purée in large supermarkets or health food stores. If you have your own pumpkins, you can use them to make your own purée.
This recipe is from my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast.
75 g ground almonds (½ cup almond meal)
75 g Doves Farm gluten-free plain white flour blend (⅓ cup King Arthur gluten-free multi-purpose flour)
175 g (¾ cup) xylitol
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp bicarbonate of soda (baking soda)
a pinch of salt
1 large egg
120 g (½ cup) pumpkin purée
50 ml (¼ cup) vegetable oil (such as sunflower oil or canola oil)
130 g (1 ⅓ cups) rhubarb, chopped to small pieces
2 tbsp Doves Farm gluten-free plain white flour (King Arthur gluten-free multi-purpose flour)
2 tbsp ground almonds (almond meal)
¼ tsp ground cinnamon
30 g (½ stick) unsalted butter*
1. Pre-heat the oven to 180C/350F/gas mark 4. Line a muffin tray with 9 paper cases or grease the muffin cups.
2. Make the streusel topping first by putting all of the ingredients in a bowl and rubbing them together with your fingertips. The mixture will become coarse, wet crumble. Place in a refrigerator for the time being.
3. Mix the ground almonds (almond meal), flour, xylitol, spices, bicarbonate of soda (baking soda) and salt in a bowl.
4. Chop the rhubarb into tiny pieces.
5. Mix the egg, vegetable oil and pumpkin purée thoroughly in a bowl.
6. Fold in the dry ingredients.
7. Stir in the rhubarb.
8. Spoon the mixture into the muffin cups. Sprinkle the streusel topping on the muffins.
9. Bake for about 30 minutes or until a skewer inserted into a muffin comes out clean.
10. Cool on a wire rack.
To make the muffins dairy-, casein- and lactose-free, use non-dairy vegetable margarine instead of butter.
Try something different
Instead of rhubarb, try chopped apples, pears or peaches.
Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved.
If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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