This recipe has been quite popular on pinterest, thus in the spirit of thanksgiving, I sought to improve the recipe, with pleasing results. I primarily removed ingredients, making the prep time quicker and ultimately the muffins were more dense and delicious.
1 cup pureed pumpkin (I make mine from local organic pumpkins, see instructions below for creating your own puree, or use canned pumpkin)
3 tbs. olive oil
1 cup raw organic sugar
1/4 cup rice milk
1 tbs. gluten free vanilla extract
1 1/4 cup gluten free flour- I generally use coconut flour
1/2 tsp. baking soda
1 tbs. cinnamon
To make the puree:
Using a medium sized baking (sweet) pumpkin, cut in half and scoop away the seeds. (These of course may be baked with paprika and olive oil for a wonderful savory snack). Drizzle with olive oil and place concave side up on a cookie sheet. Bake at 350 degrees for approximately 45 minutes or until tender. Carefully remove the skins with a knife and place into a blender with approximately 1/2 cup rice milk. Blend until smooth.
To make the muffins:
Preheat oven to 375 fahrenheit. Line muffin tin with paper liners. Using an electric mixer, combine pumpkin puree with oil, sugar, rice milk, and vanilla. Sift in flour, baking soda, and cinnamon.
Fill liners in pain with mixture to just below the ledge.
Bake 20-25 min.
Makes 1 dozen muffins.
Enjoy, and have a very happy thanksgiving!