We still call them cookies so Taylor will eat them ;)
3 Cups chickpea flour
1 Cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 Tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon ginger
2 Cups pumpkin puree
1/2 Cup olive oil
Whisk together the dry ingredients by hand. Whisking helps break up any chunkiness in the flour and distributes all the components well. Stir in the wet ingredients until well combined. Add any optional mixin's last.
Preheat oven to 325 and prep muffin pans. This recipe makes about 20 regular muffins if you don't add any mixin's. If you add the optional mixin's, it can make up to 36. You can use paper cup liners, but we just use butter and rice flour to line muffin pan cups. Pour a level 1/4 cup scoop into each muffin cup.
Bake for about 24 minutes. Let cool in the pan for a couple minutes before popping the muffins out to cool on a cooling rack. Enjoy plain or with whipped cream icing on top :)
* Pumpkin Puree *
This recipe assumes you are using homemade pumpkin puree, which is more watery than storebought puree. If using storebought puree, you will need to add water. I would guess 1/2 cup to 1 cup. This will also vary based on altitude.
** Gluten Free **
Many squash bread recipes will call for baking powder to increase the bread's fluffiness. Baking powder is a likely source of gluten cross contamination depending on the manufacturer, so we avoid it.
*** High Altitude ***
I'm sure someone has solid guidelines for adjusting for altitude, but I just used trial and error. I live around 4,500 ft above sea level. If you are closer to sea level, you will need to decrease the cooking time a minute or two, and increase the temperature to 350 F. If you live closer to really high altitude... eeek.
**** Optional Mix In's ****
Mama's original recipe also has optional "mix in's" which are delicious and worth a mention - up to a cup each of raisins, sunflower seeds, and/or walnuts. However, sunflower seeds and walnuts are another potential source of gluten from cross contamination- so we only add them if they came from our own garden. Taylor also hates raisins in the "cookies" so we usually make one pan plain for him, then add the extra stuff to the leftover batter for the second pan.
I hope you enjoy this recipe. I fiddle with it every time I bake, but I think this is a good starting point. This year I'm growing my own chickpeas in the garden to experiment with making my own flour. I'll let you know how it goes!