Author Notes
This pumpkin orange muffins recipe is a delicate delish, healthy and very easy to make! A gluten, egg, dairy free and lowFODMAP recipe to satisfy both sensitivite and normal bellies. —Joana
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Ingredients
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1/2 cup
brown sugar (plus more to sprinkle on top)
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4 tablespoons
olive oil
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7 ounces
pumpkin, steamed and puréed
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1
orange, zest and juice
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1 cup
rice flour
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1/2 cup
arrowroot flour
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2 teaspoons
baking powder
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
cinnamon
Directions
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Preheat the oven to 180ºC/350ºF.
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Prepare a muffin pan with paper baking cups.
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In a large bowl whisk the sugar with the oil for 2 minutes. Add the pumpkin, orange zest and juice and mix thoroughly.
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In another bowl, combine the flours, baking powder and slowly add to the batter, beating until completely blended.
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Finally add the vanilla extract and cinnamon.
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Pour the batter into each of the muffin cups.
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Bake for 30 minutes.
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Sprinkle granulated brown sugar on top of the muffins straight from the oven.
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