I’m so happy to be taking part in this little blogger project, firstly because I love getting together with other food bloggers to create & share recipes and secondly, I simply love a kitchen challenge… and a challenge this surely was.I am a complete novice when it comes to gluten free baking and have to admit am still not anywhere near an accomplished vegan baker to boot. Still with only a little trepidation and a determined commitment to having some baking fun I embarked on creating a vegan gluten free version of Panera’s Pumpkin Muffin.

I love pumpkin in both sweet and savory dishes and knew with a little experimentation I should be able to come up with a tasty little muffin recipe. And the result is just that; with the addition of maple syrup, orange, chai and vanilla these gluten free muffins are fragrant and full of sweet subtle flavor. The dusting of icing sugar and cinnamon add an extra hint of sweetness and yumminess too.

The muffins are relatively quick and simple to prepare and you could even use tinned pumpkin (something we don’t seem to have here in Australia) if you need to save time. However for the very best results use a nice sweet full flavoured pumpkin like a Kent or Jap.

I hope you’ll enjoy this gluten free vegan muffin recipe as much as I enjoyed preparing it for you all. Be sure to visit all the Gluten Free Dream Day bloggers to discover more tasty, beautiful and delicious recipes!!

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Name: Pumpkin Muffins * Gluten Free Dream Day
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: not set
Ingredients: 1 tsp chai seeds; 9 tsp lukewarm water; 600 g piece of raw pumpkin (to make 1 cup cooked); 3-4 tbs maple syrup (to taste); 60 g dairy-free butter; 1/2 cup brown sugar; 1 tsp vanilla; 2 tbs freshly squeezed orange juice; 1 cup buckwheat flour; 1/2 cup chickpea flour; 1/2 cup quiona flakes; 1 tsp ground cinnamon; 11/2 tsp bi-carbonate (baking) soda; for the topping; 12 raw pecans; 2 tbs icing (powdered) sugar; 2 tsp ground cinnamon

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INGREDIENTS

1 tsp chai seeds
9 tsp lukewarm water
600 g piece of raw pumpkin (to make 1 cup cooked)
3-4 tbs maple syrup (to taste)
60 g dairy-free butter
1/2 cup brown sugar
1 tsp vanilla
2 tbs freshly squeezed orange juice
1 cup buckwheat flour
1/2 cup chickpea flour
1/2 cup quiona flakes
1 tsp ground cinnamon
11/2 tsp bi-carbonate (baking) soda
for the topping
12 raw pecans
2 tbs icing (powdered) sugar
2 tsp ground cinnamon

Servings

INSTRUCTIONS

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NOTES

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Pumpkin Muffins * Gluten Free Dream Day

1 tsp chai seeds
9 tsp lukewarm water
600 g piece of raw pumpkin (to make 1 cup cooked)
3-4 tbs maple syrup (to taste)
60 g dairy-free butter
1/2 cup brown sugar
1 tsp vanilla
2 tbs freshly squeezed orange juice
1 cup buckwheat flour
1/2 cup chickpea flour
1/2 cup quiona flakes
1 tsp ground cinnamon
11/2 tsp bi-carbonate (baking) soda
 for the topping
12 raw pecans
2 tbs icing (powdered) sugar
2 tsp ground cinnamon

To make the chai gel combine the teaspoon of chia seeds with 9 teaspoons of lukewarm water, stir to combine and set aside for 15 minutes. The chai seeds and water will thicken and form a gel/egg like consistency.
Peel and de-seed the pumpkin and dice into pieces. Steam the pumpkin pieces for 5-10 minutes until soft. Mash the cooked pumpkin and stir through maple syrup to taste, set aside.
Pre heat the oven to 180°C and arrange patty cake cups in a 12 hole muffin tray.
Cream the dairy free butter and the brown sugar together in a bowl, adding the vanilla and then the chai gel continue to beat until well combined.
Fold through the cooked pumpkin and orange juice.
Sift the flours and baking soda into the same bowl and gently fold though with the quiona flakes and ground cinnamon. Be careful not over work the mixture and continue to fold only until well combined.
Spoon a heaped tablespoon of the muffin mixture into each patty cake cup, top with a pecan and then place in the preheated oven for 15-20 minutes until muffins are cooked through (check by inserting a skewer, it should come out clean).
Combine the icing sugar and cinnamon together and set aside.
Arrange the cooked muffins on a cake rack to cool completely before dusting with the mixture of icing sugar and ground cinnamon. Yum!!

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Nutrition

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Serving Size: 1 Serving (389g)
Recipe Makes: 12 Servings

Calories: 1110
Calories from Fat: 89 (8%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 44.2mg		2 %
Potassium 1835.2mg		48 %
Total Carbohydrate 235g		69 %
	Dietary Fiber 31.2g	125 %
	Sugars, other 203.8g
Protein 39.8g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1110

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