The gluten-free savory pumpkin muffins are a practical and delightful idea also for the Christmas menu. Soft, fragrant, and easy to prepare, they are perfect as a starter to serve along with cold cuts, cheeses, savory mousses, and small canapés. They are served warm or at room temperature and can be customized with smoked cheese, bacon, or rosemary.
KEY TIP
If the batter seems too soft (depending on the moisture content of the pumpkin), add 1 tablespoon of potato starch, NOT rice flour.
If you add more rice flour (extra to the recipe) it happens that:
The batter absorbs more water → becomes more compact.
During baking, the muffin:
dries out too much
crumbles a bit more and ends up losing its softness inside.
The taste remains good, but the texture becomes like a dry bun, no longer soft.
So it’s not advisable to add rice flour to “dry”.
If you need to dry the batter (because the pumpkin is very moist)
The right move is:
Add 1 tablespoon of potato starch (not rice flour)
Because potato starch dries without hardening
maintains the softness
avoids the “dry bread” effect.
NB: the combination of rice flour + potato starch serves to give softness.
Do not replace with only rice flour as they would become dry.
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I have opened a free recipe channel for everyone on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here below are more sweet and savory muffin recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 9 oz pumpkin (cooked and dry)
- 2 eggs
- 1/4 cup vegetable oil (for me corn)
- 1/2 cup milk
- 1 cup g rice flour
- 1/4 cup potato starch
- 1/2 cup grated parmesan
- 1 packet instant yeast for savory preparations (gluten-free)
- to taste salt
- to taste pepper
- to taste rosemary (chopped, optional)
Tools
- Muffin Tins
- Cupcake Liners
Steps
Mash the pumpkin into a purée in a bowl and if it is still too moist, heat it for a minute in a pan to evaporate the excess water.
Add eggs, vegetable oil, and milk, continuously stirring the mixture.
In another bowl, combine rice flour, potato starch, grated parmesan, yeast for savory preparations, salt, and pepper. Mix the powders and add them to the pumpkin, quickly blending the mixture.
Place the cupcake liners in the muffin tin wells, quickly grease them with the appropriate spray, and pour in the mixture up to an inch from the edge.
Bake in a preheated static oven at 356°F for about 20 minutes or depending on your oven’s characteristics.
Once cooked, let cool slightly and serve at the table!
Enjoy your meal!
Annalisa
Here are more Pumpkin-themed recipes read ↓
https://blog.giallozafferano.it/asilannablu/25-ricette-con-zucca-per-l-autunno/
