We have moved to a house of our own and finally our lives are routine enough to get back on track with baking and experimenting with gluten-free and vegan goodies again.
Levi baked a loaf of bread in the bread machine, and for some reason it flopped. So, I decided I’d bake it the traditional way and it flopped too. So disappointing. I think I know what the problem is now too so hopefully the next batch won’t be such a disappointment.
Since I was in the baking mood I decided to experiment with a new muffin concoction based on an existing pumpkin loaf recipe.
I had two oranges I wanted to use up and decided that I’d make an orange-scented muffin. Pumpkin and orange seemed to be a great combo. I originally added some dried Montmorency cherries in with the chocolate chips and I know now that I’d omit those next time. It kind of prevented the orange flavor from coming through cleanly enough.
Spiced Pumpkin-Orange Muffins
- 1 cup pureed pumpkin
- 1/2 cup grapeseed oil
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- egg replacer to make 2 eggs, made with warm water
- zest and juice from 2 large oranges (enough juice to = 1/2 cup)
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp ground ginger
- 1/2 cup dairy-free chocolate chips (optional)
Preheat oven to 350F.
Mix all wet ingredients together in a large bowl. Combine dry ingredients in another bowl. Add in 1/2 cup of preferred mix-ins like dried fruit, nuts, or chocolate chips. Add dry to wet ingredients and mix well.
Portion into 12 paper-lined muffin tins.
Bake 30-35 min, until a pick comes out clean.