Allergy free pumpkin and blood orange muffins recipe

Very soft and fluffy on the inside despite their looks. I have learnt though, that muffin patties are in order for these as the mixture sticks to a greased muffin pan like no other muffin mixture I've ever cooked. Still, a few scrapes on their sides didn't hurt the tangy goodness of these at all.

Ingredients

• ½ butternut pumpkin, mashed, or ¼ larger pumpkin, mashed
• 2½ cups Orgran self-raising flour
• ½ cup caster sugar
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground allspice
• Zest of 1 blood orange
• ½ cup blood orange juice (roughly 1 large orange)
• ¼ cup goat’s milk
• 1 tsp Orgran No Egg whisked with 30mls water until thick
• 1 tbsp olive oil

Method

• Fill a muffin pan with patties.
• In a medium saucepan with enough water to cover, boil the butternut pumpkin until tender.
• Remove the pumpkin from the heat, drain, and purée in a food processor.
• Preheat oven to 200°C.
• In a large bowl, whisk together the flour, sugar, salt, cinnamon, ginger, allspice and orange zest.
• In a medium bowl, thoroughly mix together the blood orange juice, goat’s milk, No Egg mixture and oil.
• Whisk together the pumpkin and the goat’s milk mixture.
• Then fold the pumpkin mixture into the flour mixture until just moistened.
• Spoon the batter into the prepared muffin pan, filling the muffin patties about ¾ of the way full.
• Bake in the preheated oven for 30 minutes or until a skewer inserted in the centre of a muffin comes out clean.
• After 5 minutes remove the muffins from the muffin pan and cool on a wire rack.

Notes

• Heat to eat: 1 minute in the microwave.