I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
Spoon batter into the prepared muffin tin, filling cups 3/4 full.
Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.
Per Serving: 186 calories; protein 2.9g; carbohydrates 31.3g; fat 6.6g; cholesterol 31mg; sodium 205.8mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.