The muffins are moist, have great texture and have many spices too.
300g Hokkaido pumpkin grated
175g Soft butter
75g Sugar
50g Brown sugar
3 Eggs
1/4 tsp Xanthan gum*
1/2 tsp Cardamom
1/2 tsp Ginger
1/2 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
175g Self-raising flour
80g Greek yoghurt
Frosting
200g Philadelphia Cheese (LF if you need it)
4 tbsp Orange juice
1–2 tbsp Maple syrup
Pumpkin seeds
Beat butter, sugar and brown sugar. Stir in one egg at a time, and beat well between each egg.
Mix the flour, baking powder, baking soda, xanthan gum, spices and salt together and sift them into the dough. Stir the dough together with the grated pumpkin and greek yoghurt.
Distribute the dough into 12 muffins forms and bake the pumpkin muffins in a preheated oven at 175 degrees for approx.20 -22 minutes.
Ensure pumpkin muffins are completely cooled before decorating with frosting and pumpkin seeds.
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
