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.
150g (5.3oz)gluten free all purpose flour - see the recipe note below(*1)
1/4tspxanthan gum - leave out if your flour blend already contains it
1/4tspsalt
1tspbaking powder
1/2tspbaking soda
Wet ingredients;
140g (4.9 oz)raw hokkaido pumpkin - See the recipe note below (*2)
40g(1.4oz)coconut oil, melted - about 3 table spoons
3tbspnon dairy milk - see the recipe note below(*3)
3tbsphoney
1/2tspvanilla extract
2tbspblack 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 rackto 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.