These pumpkin and rhubarb muffins make a great mid-morning snack. This is a fabulous recipe that gives very flavoursome muffins that are lovely and soft and moist
Rhubarb ~ find this in the produce section of your supermarket, or pluck it from your (or your neighbor’s) backyard patch. Does it have to be bright red? No, all colors, from pale green to deep crimson will give you that classic rhubarb flavor. I prefer the slender young stalks, but if yours are large, just chop them rather than slice.
How to make Pumpkin and Rhubarb Muffins
Ingredients:
- 2/3 cup ground almonds
- 2/3 cup gluten-free plain white flour
- 1 1/2 cups xylitol
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 1/8 cups pumpkin purée
- 3 tablespoons vegetable oil
- 1/2 cup rhubarb
Topping
- 2 tablespoons gluten-free plain white flour
- 2 tablespoons ground almonds
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Directions:
- Preheat oven to 350 degrees.
- Line muffin tray with nine paper cases or grease muffin cups.
- Make streusel topping first by putting all ingredients in bowl and rubbing them together with your fingertips. Mixture will become coarse, wet crumble. Place in refrigerator for time being.
- Mix almonds, flour, xylitol, spices, baking soda, and salt in bowl.
- Chop rhubarb into tiny pieces.
- Mix egg, vegetable oil, and pumpkin purée thoroughly in bowl.
- Fold in dry ingredients.
- Stir in rhubarb.
- Spoon mixture into muffin cups.
- Sprinkle streusel topping on muffins.
- Bake for about 30 minutes or until skewer inserted into muffin comes out clean.
- Cool on wire rack.
Hints and tips:
- Make strawberry rhubarb muffins by substituting 1 cup of rhubarb with chopped strawberries.
- Use buttermilk instead of milk for extra flavor.
- Add 1/2 teaspoon of almond extract to the batter and sliced almonds to the streusel.
- You can use melted butter instead of oil.
- I prefer fresh rhubarb for these muffins but you can use frozen in a pinch. Don’t thaw before using or it will get soggy.
Recipe and image provided by Tarja Moles’ No Naughties cookbook
