Gluten-Free Dairy-Free Pumpkin or Sweet Potato Muffins!
Posted Oct 08 2010 11:53am
Gluten-Free Dairy-Free Pumpkin or Sweet Potato Muffins
Makes 12-15 muffins
**I baked an entire pumpkin for this recipe. It’s SO EASY to do the whole pumpkin at once. Don’t bother cutting it up, or chopping it into chunks. Just wash it and place it in a lined glass baking dish. If your pumpkin is big, it will take longer to cook. This pumpkin took 70 minutes to cook through at 400F.
Then I removed it from the oven, carefully cut it open (watch out for the steam!) and let it cool for about 10 minutes. I scooped out the seeds and scraped out the soft flesh into my food processor. It creamed up easily, and the seeds were SUPER EASY to clean for baking later! This was the best part – I’ve always gotten discouraged with cleaning pumpkin seeds in the past when scooped from a raw pumpkin. This way was very fast. The stringy flesh washed off of the seed really well.