Congratulations to Nicola who is the winner of the “tibits at home” cookbook, selected via a random number generator. Thanks to everyone who entered! There are more giveaways coming up, so hold tight and you might get lucky next time.
There’s a festive feel in the air! While the Americans are gearing up for Thanksgiving, here in the UK we’re jumping ahead and getting ready for Christmas already. It’s not much more than a month to go! The Christmas lights were turned on in Bath last week, mince pies and advent calendars are appearing and late night Christmas shopping has begun.
These muffins felt rather in spirit to me. Pumpkin is of course a seasonal classic, well not really here but I read a lot of blogs where there’s a bit of a craze for all things pumpkin (!). After making Dreena’s fantastic Pumpkin Pie, I’ve decided we definitely need to work pumpkin into our Christmas traditions somehow.
Everything’s been about chocolate for me lately so I added a dose of cocoa along with a handful of chocolate chips to the batter and studded them with fresh cranberries for that sparkly touch.
I haven’t done a lot of gluten-free baking up to this point but I like to challenge myself in the kitchen and I’ve been learning more about gluten-free baking from Ricki Heller’s “Naturally Sweet & Gluten-Free”- a gorgeous vegan baking book whose recipes are exclusively gluten-free, as well as free from refined sugars.
When I saw that Ricki was holding a recipe contest to find 5 recipes to be included in a a special winter supplement to the new cookbook, I jumped at the opportunity to try something new. In keeping with the recipes in the book, submissions had to be vegan, gluten-free and use only lower glycemic sweeteners.
I did some research and then got to work. I used an all-purpose gluten-free flour mix along with psyllium husk as a binder and the muffins came out lovely and soft with a nice springy crumb and decent rise. They were no more difficult to make than typical gluten-filled baked goods either.
Ingredients
- 1/2 C Pumpkin Purée
- 3/4 C Non-dairy Milk
- 2 Tbsp Psyllium Husks
- 3 Tbsp Melted Coconut oil (or other neutral oil)
- 1/3 C Coconut Sugar
- 1/4 tsp Liquid Stevia (optional, for extra sweetness)
- 1/2 tsp Vanilla
- 3/4 C All-Purpose Gluten-free Flour Mix
- 3T Cocoa Powder
- 1/2 tsp Baking Soda/Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 C Dairy-free Chocolate Chips OR Unsweetened Carob Chips
- 1/3 C Fresh OR Frozen OR Dried Cranberries (If using frozen do not thaw first)
Instructions
- Preheat oven to 180C/350F. Lightly oil a 6-hole muffin tray or line with paper cases.
- In a medium bowl, whisk together the first seven ingredients, pumpkin through to vanilla.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda, salt and cinnamon.
- Add the wet ingredients to the dry and stir just to blend. Do not over-mix. Gently fold through the chocolate chips and cranberries. The batter will be very thick.
- Using a lightly oiled cookie scoop, distribute batter evenly between the muffin cups (they should be about 3/4 full). Smooth tops a little if necessary.
- Bake for 25-30 minutes, or until a tester comes out clean. Allow to cool completely before removing from the pan.
Are you an experienced gluten-free baker? Any tips to share with the rest of us?
What’s putting you in the festive spirit right now?
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Is it common to use pumpkin in sweet recipes in the UK? Here it seems to be very limited to savoury stuff. And I have to admit that I am not the hugest fan of sweet pumkin treats, although those muffins look lovely!
No, not at all. It’s something I’ve picked up from reading US blogs! I really love the moisture it adds to muffins and pancakes.
I have zero GF baking experience but I’d love to learn! These muffins look fabulous. You’d never even know they’re gluten free!
I love learning new things in the kitchen
I think I’d envisaged removing a heap of crumbs from the oven so was pretty pleased when they looked and tasted just like regular muffins!
Gorgeous!! And entered into the contest.
Thanks for holding the contest Ricki, and for the GF education!
Hi Emma, I’m definitely making these after I purchase the psyllium husk and gluten-free mix. I’ve never done gluten-free baking (unless I was unaware of it) so I will be glad to have a gluten-free recipe in my possession to use for group gatherings. I’ve noticed that in my son’s high school, there are people with many different food needs/proclivities, and it’s nice to be the one bringing something to the potlucks for people who are usually the odd man out. So far I’ve been bringing vegan foods, and I’ve also learned that bringing nut-free items is very appreciated. And with this new recipe, I’ll have a whole range of categories covered!
I adore all things pumpkin (I’ve been hoarding my own stash of Libby’s to get me through the fall and winter), so I was drawn immediately to these gorgeous muffins!
That’s fantastic Eve. You can make that “life-changing bread” once you’ve got the psyllium too (I still haven’t got to making it yet)! I don’t remember there being all these different food requirements back when I was at school, not even a no-nut policy. The times are certainly changing…
I’ve only got a couple of cans of Libby’s left so am considering ordering another few
I know what I’ll bring you next time I travel to the UK! (If canned goods are allowable on airplanes.)
:D!!
These are lovely treats, and the crumb is beautiful Emma, well done and lots of luck in the contest
Thanks so much Vicky. That means a lot coming from a gluten-free pro like you! Wonder if you’ve submitted anything?
I’m actually a terrible GF baker. I leave that to the experts and make their recipes! Raw foods recipes are more my style as there’s no chemistry involved!
These muffins look really yummy, Emma!
Heather
That and that they’re so yummy (!) is often why I favour raw desserts too. I do love baking still though.
Yum! I have actually never thought to mix these three ingredients (either two on their own, sure, but not all three) and I now have no idea why! Thanks for the idea and recipe
Glad you like the sound of them Kari! I was pretty chuffed with how they turned out.
Yummy these looks so good Emma! Love the combo!!!
Thanks Heather. I’m loving them
[ Smiles ] This is a nice vegan desert!
Thank you!
[ Smiles ] You are welcome!
For better or for worse, Americans seem to be preparing for Christmas already, too! I’ve been seeing lights and hearing the classic Christmas songs in stores for weeks now, and it seems as though the promotions have already been at work for months. It’s crazy! I don’t mind it when it comes to food though, since this season is full of such delicious things. You fabulous cranberry-spiked muffins are proof of that!
I bet it will kick up a notch after Thanksgiving. It seems as soon as one holiday’s over preparations for the next begin!
Happy Thanksgiving! Have a good one
they look delicious and sound great - I really like psyllium husks in gf baking - my mum gave me some of her xanthum gum so am going to give that a go too - I really like Ricki’s gf flour mix rather than the one I get from the supermarket - and I think she is a great person to learn about gf baking from - I have learnt just so much from her
Ricki is my baking mentor! I haven’t made her flour mix yet as the millet bulk bin at my local health food store was empty last time I checked. Waiting for a delivery. This was my first time using psyllium in baking though and it really worked a treat.
Good luck with the contest!! These certainly look yummy, so you just might win!!
Thanks Celeste
I hope so!
they look gorgeous! I hope they get picked up for the supplement!
Thank you. I’ve got a few stashed in the freezer for when a muffin craving strikes 😀
I’m not quite in the Christmas spirit yet, that usually doesn’t happen until December for me. Your muffins look lovely, good luck, hope you win!
December’s just around the corner! The Christmas markets opened here yesterday.
These muffins look right up my alley! I am not in the Christmas spirit yet at all. Stores around here began decorating right after Halloween and it’s only gotten more intense since. I usually wait until about 2 weeks before Christmas to decorate, I’m such a scrooge!
Great Anna. Hope you try the mufffins
I’ve had quite a few readers make and enjoy them already.
It seems a little silly to decorate my flat just for me but I’m sure when I’m home with family for Christmas it will be me taking charge of decorations- nobody else seems particularly bothered!