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| In the midst of the dew . . . |
These muffins, made with pumpkin, carrots and orange juice, have a tint of orange color. Tender, moist, fluffy spice muffins hide below a crunchy topping and fresh orange-brown sugar glaze - these were a first-time success of my creations the other night.
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| Carefully look - you can see the just-milked goats and my sister who just told me these muffins were yummy. |
Looking for a great breakfast treat? ~
Pumpkin Carrot Spice Muffins with Orange Glaze (Gluten, Dairy, Corn-free)
Hanunyah Creation
1 cup carrots, boiled and pureed
1 cup pumpkin, boiled and pureed
1/2 cup oil
2 eggs
1 cup brown sugar*
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons each: baking soda, cream of tartar
1 tablespoon flaxseed meal
1/2 cup rice flour
2 cups oat flour
Crunchy Brown Sugar Topping:
1/4 cup brown sugar
1 tablespoon flaxseed meal
1 tablespoon oats
1 teaspoon cinnamon
Orange Glaze (optional):
1/3 cup sugar
1/4 cup fresh orange juice
1/2 teaspoon orange extract (optional)
1. Preheat the oven to 350 degrees F. Grease muffin pans**. Combine all topping ingredients in a small bowl. Set aside.
2. Beat the carrot, pumpkin, oil, eggs and sugar. Add the remaining ingredients and mix well.
3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Sprinkle topping over the muffin batter in the pan. Bake in preheated oven for 18 to 20 minutes, or until the topping is crunchy and medium-brown.
4. Combine all glaze ingredients in a jar. Shake well and drizzle a little on the cooled muffins.
Notes:
*I may cut back on the sugar in the muffins next time because of the topping and glaze that are both sweet.
**This recipe makes about 18 muffins.
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| Orange-brown sugar glaze |
~ Hanunyah
Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Home and Family Friday by Home is Where My Story Begins
