Lisa, the recipe developer for and co-author of IBS-Free Recipes for the Whole Family, says that, "Accurate measuring of ingredients ensures reliably good results in your baked goods. The least accurate way to measure dry ingredients is to dip the measuring cup into the dry ingredients." Differences in scooping technique can force more or less flour into the cup, resulting in wildly different measurements. On the other hand, "The most accurate method for measuring in baking is to weigh your ingredients on a digital scale. If this isn't possible the second best method is to fluff or sift the flour, then spoon it into a measuring cup until the flour overflows. Next, gently sweep across the top of the measuring cup with a straight edge to level the flour to the rim of the cup. The flat side of a knife blade or ruler are good tools for this method."
Warm up one of these pumpkin muffins for a light breakfast or pack one in the lunch box for a treat. I find that Authentic Foods Superfine Rice flour is a much better baking flour than regular brown rice flour. If you can't find it, try Thai rice flour (a white rice flour), which is also very finely ground. Other rice flours have a coarser texture and the recipe won’t come out as well. If you wish, substitute 2 cups of a sifted gluten-free flour blend such as Pamela's Gluten Free Artisan Blend for the sorghum flour, Authentic Foods superfine brown rice flour, tapioca starch, cornstarch and arrowroot powder.
2 large eggs
½ cup packed light brown sugar
½ cup oil
14.5-ounce can pumpkin
½ cup lactose-free milk
2 tablespoons chia seeds
½ cup sifted sorghum flour (50g)
1 cup sifted Authentic Foods Superfine Brown Rice Flour (110g)
¼ cup tapioca starch or flour (28g)
2 tablespoons corn starch
2 tablespoons arrowroot powder
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
2 pinches ground cloves
¼ cup chopped walnuts
- In a large bowl, beat together the eggs, brown sugar, oil, pumpkin and milk. Sprinkle the chia seeds onto the egg mixture and stir to combine. Add the sorghum flour, rice flour, tapioca starch, corn starch, arrowroot powder, baking powder, salt, cinnamon, nutmeg, ginger and cloves and stir vigorously until a spoonable batter forms. Allow the batter to rest for fifteen minutes.
- Pre-heat the oven to 350°F. Spray or brush a 12-muffin tin with oil.
- Divide the batter into the cups of the muffin tin. Sprinkle the top of each muffin with chopped walnuts.
- Bake for 25 minutes, or until firm to the touch. Cool briefly in the pan; as soon as the muffins are cool enough to handle, remove them from the pan and cool completely on a cake rack before serving or storing in an airtight container. Individually wrap muffins and refrigerate or freeze them if storing for more than a day.
For a printable PDF version of this recipe, click here.