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Pumpkin Muffins (Gluten-Free & Low FODMAP)

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The muffins are moist, have great texture and have many spices too.

Ingredients

Scale

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 yogurt

Frosting

200g Philadelphia Cheese (LF if you need it)

4 tbsp Orange juice

12 tbsp Maple syrup

Pumpkin seeds

Instructions

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.

Notes

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.

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