Imagine my delight when Debbie Adler of Sweet Debbie’s Organic Cupcakes asked if I’d like to share with you her pumpkin pie muffin recipe from her new cookbook, Sweet Debbie’s Organic Treats: Allergy Free & Vegan Recipes from the Famous Los Angeles Bakery. Of course I said, “Yes!” All of her recipes are allergy-free and vegan; just what the doctor ordered for many of us livin’ the free life.
I couldn’t wait to give the recipe a try and headed off to my local health food store to get some of the ingredients I didn’t have. Despite being a novice in baking with stevia powder and coconut nectar, I’m pleased to say I nailed the recipe on the first attempt. I’m not saying that to give myself a pat on the back. It is a compliment to Debbie and the work she’s put into creating successful recipes with ingredients that are new to many of us. Her recipe was straightforward and successful right out of the gate, but don’t just take my word for it. The photos say it all. The photo at the beginning of this post is one I took of the muffins I made. The photo below is from her cookbook.
Pumpkin Pie Muffins by Debbie Adler
Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013.
Makes 12 standard-size muffins
12 standard-size paper baking cups
2 cups all-purpose gluten-free flour
1 tablespoon pumpkin pie spice
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
⅜ teaspoon stevia powder
1 cup canned pumpkin puree
¾ cup unsweetened plain rice milk
2 teaspoons cinnamon powder
Preheat oven to 350°F.
Line a standard 12-cup muffin tin with paper baking cups.
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the pumpkin puree and rice milk, and stir until the liquid is absorbed and the batter is smooth.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Dust the top of each with a sprinkling of cinnamon.
Bake the muffins for 16 to 18 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
Transfer the muffin tin to a wire rack and let sit for about 10 minutes before removing the muffins to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Notes from Allergy Free Kitchens:
As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.