You're going to love the taste of these berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.
Use two cups of your favorite gluten-free flour combo, if you prefer. I just happen to like the combo of buckwheat and corn meal. It gives these little gems a whole grain texture that reheats like a charm. If you decide not to go gluten-free with this recipe, substitute the buckwheat, sorghum or rice flour with regular flour. You should also exclude the xanthan gum and tapioca or potato starch if you chose not to go gluten-free.
1/2 cup extra light olive oil or vegetable oil 1 cup canned organic pumpkin puree 1/4 cup molasses 3/4 cup organic light brown sugar 2 teaspoons bourbon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 cup Bob's Red Mill Gluten-Free Cornmeal 1/2 cup organic buckwheat flour 1/2 cup tapioca starch or potato starch 1/2 cup sorghum flour or rice flour 1/2 teaspoon sea salt 2 1/2 teaspoons baking powder 1 teaspoon xanthan gum 4-5 tablespoons organic apple juice or apple cider, as needed 1 1/4 cups berries- I used cranberries and blueberries, frozen
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper cups.
In a large mixing bowl, add the oil, pumpkin puree and molasses, and whisk to combine. Add the brown sugar, vanilla extract, cinnamon, nutmeg and allspice; and whisk to combine.
In a separate mixing bowl whisk together the cornmeal, buckwheat, tapioca starch, sorghum flour, sea salt, baking powder, and xanthan gum.
If you’re not going gluten-free- follow the same instructions as above by replacing with regular flour and excluding the xanthan gum and tapioca starch.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Add the apple juice a tablespoon at a time to make the batter less stiff. You want a batter that is thicker than cake batter, and not runny. We live at high altitude in the desert, so our flours are very dry- if you live…