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Muffins and muffins love children for snack and breakfast, but if your child has a food allergy, don't worry. You can enjoy this rich children's recipe for pumpkin muffins, healthy and rich.
These sweet muffins are gluten-free and dairy-free, so they are suitable for allergic children, and as they do not contain sugar, they help fight childhood diabetes. All this without giving up a rich breakfast with the recipe of Zuzana, our collaborator of 'Beyond gluten'.
- 1 cup pumpkin puree
- 1 cup of rice flour
- 1 cup of water
- 6 tablespoons xylitol
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon xanthan gum
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Nuts and pumpkin for garnish
1. Preheat the oven to 350 ° F (180 ° C). Prepare the muffin tin with the paper muffin cups.
2. Prepare all dry ingredients (rice flour, xylitol, baking powder, cinnamon, xanthan gum, ground ginger and nutmeg) in a cup and mix well.
3. In the blender, blend the pumpkin puree (ahuyama) with water. Put it in a bowl and mix with vanilla.
4. Add the 'dry' mix little by little to the liquid mix. Stir well. If in the end the dough is too thick add a little water or orange juice. If it is too runny, add another little rice flour.
5. Put the mixture in the molds and if you want, add a piece of walnut to each one.
6. Bake until golden brown. They can do the test with a small knife or a wooden stick. Let cool. Decorate with some pumpkin and eat!
Recipe and image of Zuzana Pinilla
Blog Beyond Gluten
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You can read more articles similar to Dairy-free, sugar-free pumpkin muffins, in the category of Biscuits - muffins on site.