Magdalenas de calabaza y calabacín (sin gluten)

Ingredientes

• 1/2 cup brown rice flour
• 1/2 cup maple sugar
• 1/2 cup coconut oil, solid and chilled
• 2 teaspoons pumpkin pie spice (homemade or store-bought)
• 1/4 teaspoon sea salt
• 1 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup maple sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice (homemade or store-bought)
• 1/2 teaspoon sea salt
• 1 cup canned pumpkin puree
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 cup coconut oil, melted and cooled slightly
• 2 cups zucchini, coarsely grated (about 1 medium)

Preparación

1. 1

   Prep Streusel (Optional): About 30 minutes before baking, chill ½ cup of coconut oil. In a small bowl, mix streusel ingredients with a fork or pastry cutter until crumbly. Refrigerate until ready to use.

2. 2

   Preheat Oven: Preheat to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

3. 3

   Mix Dry Ingredients: In a large bowl, whisk together brown rice flour, tapioca flour, maple sugar, baking soda, baking powder, pumpkin pie spice, and salt.

4. 4

   Mix Wet Ingredients: In another large bowl, whisk together pumpkin puree, eggs, vanilla, apple cider vinegar, and melted coconut oil until smooth.

5. 5

   Combine: Stir the dry mixture into the wet mixture until just combined. Fold in grated zucchini.

6. 6

   Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling nearly to the top. If using, sprinkle streusel evenly over each muffin (pile on that delicious streusel!).

7. 7

   Bake 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.

8. 8

   Cool in the pan placed on a wire cooling rack for 10 minutes, then carefully transfer muffins directly to the rack to finish cooling.