Pumpkin Spice Muffins
Recipe by Erin McKenna, baker-owner of Babycakes NYC
Crank up the oven to make these Babycakes beauties—the recipe appears in the beautiful BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery cookbook—on a lazy weekend morning. They are gluten and dairy-free, but also aromatic and moist thanks to a recipe mastered by Erin McKenna, the bakery’s brainchild. Enjoy one with your evening cup of Rooibos, too. —Alia Akkam
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
1 Tbsp ground ginger
1/2 cup coconut oil, plus more for the pan
2/3 cup agave nectar
2/3 cup rice milk
2 Tbsp vanilla extract
1 1/2 cup pumpkin puree
1/2 cup hot water
Preheat the oven to 325 degrees. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
Add the oil, agave nectar, rice milk, and vanilla directly to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be soft to the touch, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to three days.
Check back for tomorrow’s recipe: Peacefood Café’s Roasted Japanese Pumpkin Sandwich
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