Gluten-free Pumpkin Spiced Muffins

Seasonal dezert full of spices without any unnecessary sugar but still full of taste.

Ingredients:
300 g gluten-free flour mix
400 g pumpkin
12 g baking powder
1 teaspoon baking powder
100 g vanilla sugar
3 eggs
100 g coconut oil
1 teaspoon cinnamon
1/2 teaspoon dryied, ground ginger
Pinch of nutmeg
Pinch of salt

Directions:
1) Preheat the oven to 200 °C. Cut the pumpkin into 1/8 wedges, remove the seeds and depending on your oven bake for 1 to 2 hours depending on how soft you want your pumpkins to be. When the tips start to brown you know their about done. Let cool to room temperature.

2) Take 400 g of your pumpkin, remove the skin and make puree out of it. It is up to you how. Depending on the machines you are using you can grate it or cut into smaller pieces and mix in a blender or standing mixer.

3) Pour the puree into a larger mixing bowl. Add 300 g of plain gluten free flour mix, 12 g of baking powder, 1 teaspoon of baking soda, 100 g of vanilla sugar, 3 eggs, 100 g coconut oil, 1 teaspoon of cinnamon, 1/2 teaspoon of dryied ground ginger, a (small) pinch of nutmeg and a pinch of salt.

4) Mix until thoroughly combined but not too much and not to fast. The batter would overmix and the result wouldn't bee that great,

6) Prepare your baking sheet. Depending on your muffin trays you can use paper baskets or the good old way by lining and flouring it. Best use a ice cream scoop. Bigger is better especially if you're using paper cups. Use a full scoop per paper cup. This will give you the best "muffin" result. Use less if you want to make cup cakes with a nice cream finish.

7) Preheat the oven to 190 °C and bake the muffins for about 25 minutes until golden.

8) If you want to add some great icing to change these into some awesome cupcakes you can mix together 150 g of sour creme together with 250 g of creme cheese, 30 g of melted, slightly cooled down coconut oil and 1 teaspoon of Stevia. Best use a spoon rather than a funnel as the creme cheese might contain some excess liquid which might make the cupcakes a bit too soggy. Sprinkle with some gluten free sprinkles and you have a star of every birthday or party in general.

Bon Apetit!

Tips & Tricks:
100 g of sugar is the best balance we found between sweet and spicy. If you like your baked goods to be sweeter add more. If you can't have or don't want any sugar at all you can use some substitute to add the sweetness like stevia. 
We also tried this a second time when we used rice flour party with a gluten free mix and a bit of guar gum and the final result was as good as when using a "ready" gf mix.