Gluten free pumpkin & black sesame swirl muffins

Gluten free pumpkin muffins swirled with healthy black sesame paste!
These muffins are not only delicious with rich flavor but also healthy and packed with antioxidants.
You will be amazed the beautiful harmony of pumpkin and black sesame!
These muffins are gluten free, dairy free and refined sugar free.

pumpkin and black sesame swirl muffins

Do you like pumpkin?

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Well, if you are here reading this I’m sure you do!

I love pumpkin  too of course especially when it is in merged into desserts.

Pumpkin muffins, pumpkin pie/tart, pumpkin filled buns, pumpkin cinnamon rolls and pumpkin gelato/ice cream… If I see “pumpkin” in front of the name of the food I would buy it.

I usually like my pumpkin desserts with lots of “pumpkin pie spice”  and it also looks like a  popular pumpkin dessert style on the internet. 

When I decided to make pumpkin muffins naturally I was going to make my usual “pumpkin pie muffins” but then I had a second thought.

“Oh wait, let’s make my pumpkin muffins fun and unusual!” 

I have creating the the international recipes that has a bit of Japanese element by implementing with Japanese ingredients, techniques or flavors (or vice versa).

And this time I decided to make my pumpkin muffins into Japanese style by using healthy black sesame paste!

pumpkin & black sesame swirl muffins

Black sesame paste

Black sesame has not only has wonderful taste and flavor but also packed with nutrients!

What is black sesame paste

Black sesame paste is one of basic ingredients in Japanese cooking and can be used in many, including both sweet and savory, dishes.

The difference between black tahini and Japanese black sesame paste (also white ones too) is that the sesame is roasted in Japanese sesame paste and thus, Japanese black sesame paste has nice and rich roasted nutty flavor.

Black sesame paste

The nutrition & health benefit of black sesame;

Sesame has been known as  “secret elixir of perennial youth and long life” down through the ages for its a high nutritional value.

  • good source of minerals that can support bone health including calcium, magnesium, manganese and zinc
    – Japanese sesame paste is good way to make the most of these minerals as roasted sesame contains less antinutrients that interfere with the absorption of minerals in our gut. 
  • contain good amount of B vitamins especially niacin(VB3), thiamin(VB1) and Vitamin B6.
    – B vitamins play essential roles in many bodily processes, including proper cell function and metabolism.
  • packed with powerful antioxidants, goma-lignan. 
    goma (sesame)- lignan, a type of lignan, is known to have a strong antioxidative property. Many studies shows its  effects on the body including improvement of the liver function, reduced cholesterol level and improvement of  lipid process.
    – additionally sesame is rich in vitamin E, which also functions as an antioxidant. 

Due to its high level of antioxidant level, sesame is believed to be more resilient to be oxidized itself. 

It is pretty amazing, isn’t it?

I like consuming  paste form of sesame to maximize its benefit  because all the “good stuffs” are more exposed than the one with the shells;)

How to make  healthy pumpkin and black sesame swirl muffins

ingredients;

Nutrients packed black sesame goes really well with pumpkin. The contrast of their colors of yellow and black is pretty fun too!

Dry ingredients;

  • all purpose gluten free  flour 
    (blend of your own or ready-made gluten free flour  like Bob’s Red Mill Gluten Free Baking Flour )
  • xanthan gum (omit if your gluten free flour blend already contains it)
  • baking powder
  • baking soda
  • sea salt

 

Wet ingredients;

  • raw Hokkaido, Kuri or Japanese pumpkin
    (you may use canned pumpkin but I haven’t tried it so I cannot promise the result!)
  • black sesame paste
  • coconut oil, melted
  • non dairy milk such as almond milk or coconut milk
  • vanilla extract
  • honey

Hokkaido pumpkin has less moisture than other type of pumpkin/squash such as acorn or butternut and works great in this recipe. You can also use Kuri pumpkin or Japanese pumpkin too.

You may wonder if you can replace honey with maple syrup. 

My answer is you can, but I strongly recommend to use honey as its flavor goes beautifully with the one of black sesame.

Also with the flavor of coconut, you will be amazed how these three, black sesame, honey and coconut, can create almost caramel-like flavor in this muffins.

steps;

1.Preheat the oven to 180℃(350°F).
Line 6- muffin tray with parchment paper or muffins cup, or spray with cooking spray.

2. Prepare pumpkin;

– cut pumpkin into 3cm (1 inch) dice. Place pumpkin with water in a small pot and boil until it is cooked through for about 8 -10 minutes.

3. While pumpkin is being cooked, whisk together all dry ingredients;

– in a large bowl, whisk together GF flour, xanthan gum (omit if your blend already contains it), baking powder, baking soda and sea salt. Make sure they blend evenly and all lumps are gone.

4. Mash cooked pumpkin and mix with wet ingredients;
 *do not add black sesame paste and milk here yet!*

– once pumpkin is cooked, drain, and thinly remove the hard skin of pumpkin (about 3mm/0.1in). You can keep the skin to “decorate” the muffins.
Mash pumpkin in a separate bowl, add melted coconut oil, vanilla, honey  and  blend well. 

5. Add pumpkin blend to dry ingredients and mix until just combined.

– Add non dairy milk one table spoon at a time to get right consistency. 
You may not need or need more of it depending on the moisture of the pumpkin you use. 

gluten free pumpkin and black sesame muffins

6. Get pumpkin batter and black sesame batter ready;

– divide the batter in half, stir in the black sesame paste into one of the batter and mix until combined.

how to make gluten free pumpkin and black sesame muffins
how to make gluten free pumpkin and black sesame muffins

7. Fill the muffin cup with the batter

– add a little more than 1 tablespoon of pumpkin batter to each muffin well. Then top with 1 tablespoon sesame batter. Continue to alternate with batters until evenly distributed. Swirl gently with a chopstick or a toothpick

8. Gently toss the muffin tin on the working table a few times  to even out the batter.

9. Bake

– place muffins in preheated oven. Bake for 25-30 minutes. You may want to check after 25 minutes by inserting a toothpick.  If it comes out clean the muffins are cooked through.
Place muffins on a a cooling rack to let them cool.

gluten free pumpkin and black sesame muffins

Don't have ingredients? Check these items!

You will be amazed the smell of these muffins while baking.  I was almost passing out because they smelled that good!
You got to try making these pumpkin and black sesame muffins to experience that privilege.

 

If you make this pumpkin & black sesame recipe let me know how you like it.

Please leave  your comments, suggestions or any questions.

And if you try this recipe add your photos on instagram and tag #living_my_nature!!

I look forward to hear from you!!

 

♥Thank you for reading!♥

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Gluten free pumpkin & black sesame swirl muffins

Gluten free pumpkin muffins swirled with healthy black sesame paste!
These muffins are not only delicious with rich flavor but also healthy and packed with antioxidants.
You will be amazed the beautiful harmony of pumpkin and black sesame!
These muffins are gluten free, dairy free and refined sugar free.
Course Breakfast, Dessert/ snack
Cuisine American, Japanese inspired
Keyword dairy free, gluten free, healthy, Japanese inspired, refined sugar free,
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 muffins
Author Mio

Equipment

  • oven

Ingredients

Dry ingredients;

  • 150 g (5.3oz) gluten free all purpose flour - see the recipe note below(*1)
  • 1/4 tsp xanthan gum - leave out if your flour blend already contains it
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet ingredients;

  • 140 g (4.9 oz) raw hokkaido pumpkin - See the recipe note below (*2)
  • 40 g(1.4oz) coconut oil, melted - about 3 table spoons
  • 3 tbsp non dairy milk - see the recipe note below(*3)
  • 3 tbsp honey
  • 1/2 tsp vanilla extract
  • 2 tbsp black sesame paste

Instructions

  • Preheat the oven to 180℃(350°F).
    Line 6- muffin tray with parchment paper or muffins cup, or spray with cooking spray.
  • Prepare pumpkin;
    cut pumpkin into 3cm (1 inch) dice. In a small pot Place pumpkin with water and boil until it is cooked through for about 8 -10 minutes. 
  • While pumpkin is being cooked, whisk together GF flour, xanthan gum (omit if your blend already contains it), baking powder, baking soda and sea salt in a large bowl. Make sure they blend evenly and all lumps are gone.
  • One pumpkin is cooked, drain, and thinly remove the hard skin of pumpkin (about 3mm/0.1in). You can keep the skin to "decorate" the muffins.
    Place cooked pumpkin in a separate bowl and mash until the lumps are gone.
  • Add in coconut oil, vanilla and honey to mashed pumpkin and blend evenly.
    Do not add milk and black sesame paste yet!
  • Add pumpkin blend to dry ingredients and mix until just combined. Add in non dairy milk one table spoon at a time to get right consistency. 
    You may not need or need more of it depending on the moisture of the pumpkin you use. 
  • Divide the batter in half, stir in the black sesame paste into one of the batter and mix until combined.
  • Add a little more than 1 tablespoon of pumpkin batter to each muffin well.
    Top with 1 tablespoon sesame batter. Continue to alternate with batters until evenly distributed. Swirl gently with a chopstick or a toothpic.
    Gently toss the muffin tin on the working table a few times  to even out the batter.
  • Place muffins in preheated oven. Bake for 25-30 minutes. You may want to check after 25 minutes by inserting a toothpick.  If it comes out clean the muffins are cooked through.
    Place muffins on a a cooling rack to let them cool.

Notes

*1) you can use commercial all purpose gluten free flour blend like this, or use your favorite gluten free flour blend recipe. 
I used 100g brown rice flour, 30g potato starch and 20g tapioca flour. 
*2) Hokkaido pumpkin has less moisture than other type of pumpkin/squash such as acorn or butternut and works great in this recipe. You can also use Kuri pumpkin or Japanese pumpkin too.
*3) Depending on how much your pumpkin contains moisture you may need more or less milk. Add your milk one tables spoon at a time to the batter to get the right consistency.

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This recipe and content of this blog are created by Living My Nature. Please refrain from using it as your own and contact me if you would like to share.
Thank you!

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