Mini Pumpkin Muffins

What can you do with mini pumpkins? Well, eat them with dinner, of course. But you can also make a delightful gluten-free muffin using just one mini pumpkin. This recipe was inspired by a "cook book murder" recipe. Kerry Greenwood, author of Earthly Delights, might recognize parts of her Plum Pudding Muffin recipe - or maybe not.

To begin with, cut one or more mini pumpkins in half. The easiest way is to cut from the "north pole" to the "south pole" with a large, chef's knife. Place cut side down on an aluminum foil lined tray, and roast in the oven at 350° F until the shell yields to a finger push. When cool, scoop out the seeds and discard. Scoop the flesh into a measuring cup. You will need about 1 cup of pumpkin. Question: Can canned pumpkin be used? Answer: Yes, but use 1 - 2 Tablespoons less liquid for the muffins. Canned pumpkin is more soupy. Question: Can mashed yams be used? Answer: Yes, but you might want to add just a bit more liquid. — Hallie Dolcourt

 

Ingredients
Amount Measure Ingredient
2 Cups Your favorite Gluten Free Flour. Ours is Carol Fenster's mix.
1/2 Cup Sugar
2-1/4 teaspoons Baking powder
2-1/4 teaspoons Baking soda
2 teaspoons Ground cinnamon (We happen to like a stronger cinnamon flavor. You could use less.)
1/4 teaspoon each cloves and allspice
2   Large eggs
1/4 teaspoon Each of Xanthan and Guar gums, or if you only have one type of gum, then 1/2 teaspoon
1 Cup Milk (Or any liquid. If fresh orange juice, neutralize the acid with 1/4 teaspoon baking soda.) i used sherry, milk and coffee
2 Tablespoons Melted margarine or butter - You could use oil, but then use 1-3/4 Tablespoons
1 Tablespoon Brandy You could also add 1 teaspoon vanilla extract
1 Cup Raisins

 

Method
1 Preheat oven to 375° F. Line cupcake tin with cupcake papers.
2 In the work bowl , just mix all dry ingredients except raisins.
3 Add egg, milk, melted butter, brandy/vanilla extract.
4 Mix with a spoon, just until blended. Do not overmix. Fold in raisins and mix until all the raisins are coated.
5 Spoon batter quickly into the lined cupcake tins.
6 Bake for 15 minutes until the muffins are light golden brown. Remove from oven. Serve warm or at room temperature.