Pumpkin is the product par excellence of autumn, along with chestnuts, grapes … we can make countless recipes with this ingredient as in this case: some gluten -free pumpkin muffins. As in recipes, we know that you love sweets , we have put chocolate on top and sugar on to decorate these pumpkin muffins for celiacs, but you can do it with whatever you want and give them your touch. Cheer up to make this homemade muffins and share with all your impressions, suggestions of improvements and variants made! Keep reading to know how to make gluten -free pumpkin muffins.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make gluten -free pumpkin muffins: |
| 4 tablespoons of maicena 1 teaspoon of yeast powder 4 tablespoons of sugar 1 egg 2 tablespoons of oil 150 grams of pumpkin 100 grams of chocolate to melt (gluten without) sugar glaze to decorate 1 Vanilla essence soup |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free pumpkin muffins:
1. We enlist the ingredients we need to make pumpkin mags for celiacs. For this occasion we have also added a sweet touch with the essence of vanilla. Remember that chocolate must be gluten free.
2. Cascamos the eggs and beat them well until they spoke. Gluten -free pumpkin muffins have to be juicy so it is worth spending a little time to the shake.
Trick: There are those who separate clear and yolks to make sure they are more spongy. If you do so, comment with the community.
3. Add the sugar first and beat again. Now we have to achieve a clarified egg base that doubles the volume of the egg alone.
4. When we have sugar and eggs well integrated, we add the oil. We stir and add, while stirring, the tablespoon of vanilla.
5. We now deal with pumpkin for homemade muffins. We chop it and take the microwave for 4 or 5 minutes, depending on the quantity and maturity point of the pumpkin. The objective pursued is to soften it, but without cooking it in excess. We make pumpkin puree with a fork or spoon.
6. We place the pumpkin on the anterior liquid base, we remove well to completely integrate both parties. We preheat the oven to 180 degrees.
7. We sift the cornstarch and baking powder on the dough. You can add it suddenly, but by sifting it with a fine mesh strainer we achieved a loose flour, ideal to make spongy gluten -free pumpkin muffins. We beat to integrate the elements. We have to get a soft base to the palate and homogeneous to sight.
8. We fill the molds with the dough, no more than half of its capacity. We introduce previously preheated in the preheated oven and let the muffins cook the muffins about 30 minutes.
Trick: At 20 minutes it is convenient to do a quick test with the stick to calculate how much more time they may require.
9. Once made, we just have to melt the chocolate. If it is in the pill we get rid of it in the microwave with heat stroke of 30 seconds, remove and remove, and introduce again. With chocolate powder it can also be done but with a little milk or butter.
10. Finally, we decorate our gluten-free pumpkin cupcakes with the previous chocolate and, if we want, we can also cover them with a little glasses sugar. And to snack!
