I love anything pumpkin so set about looking for a suitable allergy free version to try out. I am aware that people will be starting to think I am feeding the kids on too much baked food but my main aim is to have food that if anyone in the house was to drop on the floor would make harmless crumbs. Anyway we all loved these. I found the original recipe here. The most fab smell will waft from your oven while these are baking!
- 14 oz plain flour
- 10 oz sugar
- 1 tbsp baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground/grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 8oz pumpkin puree
- 125ml rice milk
- 125ml sunflower oil
- 2 tablespoon molasses (or dark brown sugar)Preheat oven to 200 c.
Sift together dry ingredients.
In a separate bowl combine wet ingredients.
Pour the wet into the dry and mix.
Fill muffin cups 3/4 full and bake 18-20mins.