300 grams oat flour, certified gluten free
20 grams double acting baking powder
2 grams/1 tsp cinnamon, ground
1 gram/1/2 tsp nutmeg, grated
300 grams dairy-free milk
300 grams pumpkin purée
200 grams demerara style brown sugar
100 grams pecans, toasted and chopped
100 grams dried cranberries
100 grams frozen cranberries
Preheat your oven to 177°C (350°F). Line a muffin tin with paper cups.
In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon and nutmeg. Create a well, a depression, in the centre of the flour.
In a separate bowl combine all the dairy-free milk, pumpkin puree and brown sugar. Mix thoroughly. Pour these wet ingredients in the well. Mix quickly. Fold in the pecans, dried and frozen cranberries. Immediately, fill each muffin cup 7/8s full. Makes 16 medium muffins or a dozen large muffins. Bake for 15 to 18 minutes.
Gluten free, low gylcemic, vegan