Round 2 of using up that giant squash I roasted. These gluten free muffins were lovely and spicy. They baked up really nice with a perfectly risen muffin top. I made these dairy free and gluten free and the whole family loved them. Even my sweetie who hates pumpkin in anything but pie ate a number of these warm from the oven.
I mashed together a couple different recipes to come up with these, and was thrilled with the results. I used chickpea flour and some gluten free four mix (Bob’s) along with freshly roasted winter squash, coconut oil and my daughter insisted we throw in chocolate chips. The streusel topping was the perfect finish to these lovely muffins.
Mix wet ingredients with dry until you have a silky batter
1.25 cups chickpea flour
1.25 cups gluten free flour mix
2 tsp baking powder
pinch sea salt
2 tsp cinnamon
1 tsp each: ground ginger, clove, and nutmeg
1/4 cup organic coconut oil melted or grapeseed oil
2 farm fresh eggs
1 cup squash puree (cooled)
1 tbsp vanilla homemade if you fancy
1 handful of organic chocolate chips
For the streusel topping combine in a small bowl:
1/4 cup brown sugar
pinch ground cinnamon
pinch of cocoa powder
2 tbsp gluten free flour mix
1 tbsp organic coconut oil
Pour batter into 12 lined (or oiled) muffin tins, sprinkle streusel on top of each muffin
Bake at 350 for about 25 m or until the tops are starting to crack and feel firm + set, and a skewer comes out clean.