Holiday Delights Everyone Will Enjoy
By Rose Skylar
The holidays are about getting together with family and creating memories. Many times those memories are made while savoring festive holiday fare. This year even family members with allergies may indulge in party-worthy scrumptious desserts that are also allergy-friendly. Rose Sklar shares one of her favorite recipes.
ROSE’S GLUTEN-FREE PUMPKIN MUFFINS
Light and fluffy gluten-free pumpkin muffins are delicious for a fall breakfast or dessert. Can also be made into a loaf.
2 cups gluten-free flour blend (you can also use a store brand, lots of available mixes now)
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 cup organic canola oil or melted vegan buttery spread
3/4 cup organic cane sugar
1/4 cup light brown sugar packed
2 eggs – or egg replacement: 1 1/2 tbsp oil, 1 1/2 tbsp water, 1 tsp baking powder — per egg
2/3 cup pumpkin puree
1/2 teaspoon vanilla extract
2 teaspoons cinnamon sugar for dusting on top
(Please note: raisins may be added)
1) Heat oven to 325 degrees F. Line muffin tin with paper liners. 2) In a large mixing bowl mix together the canola oil and sugars. Add eggs (or egg replacement), pumpkin and vanilla extract, mixing on medium speed until combined.
3) Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.
4) Pour batter into muffin cups and bake for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.