Hey guys! I’m coming at you with another Recipe Review: Vegan and Gluten Free Pumpkin Gingerbread Spice Muffins, by Gena Hamshaw! Gena blogs at The Full Helping, which you may have previously known as Choosing Raw. I’m excited to tell you about these muffins, because I have to say that they are very unique.
The flavors are great; the muffins are generously endowed with cinnamon, ginger, and cloves, and the batter is laced throughout with molasses. Thanks to those ingredients, the muffins are very autumnal and Thanksgiving-y.
The texture? Well, it’s a little different. The batter calls for a lot of leavening. Like, 2 teaspoons of baking powder and 1 teaspoon of baking soda. Those ingredients, when combined with the teaspoon of apple cider vinegar, make the batter practically explode with fluffiness before the muffins even get in the oven. I think that’s pretty evident in the picture below:
However, even though I was skeptical of how good the muffins would be after seeing the crazy fluffiness of the batter, I have to say that they texture of the baked muffins is really nice! They are super soft and light, almost feeling more like cake than a muffin. They are not as chewy as more traditional muffins, though they might be if you use wheat flour instead of the gluten-free flour the recipe recommends.
See? Check out that ultra-soft texture! I ended up really enjoying these muffins, as did my family and our church-family 🙂
Question of the Day:
Do you like raisins? I know that’s a bit of a polarizing issue!! I like them a lot, although I like chocolate chips even more in muffins.