RECIPES

CASSAVA FLOUR

PUMPKIN MUFFINS

By Toni Flynn

(Can be made dairy-free)
With Optional
Cinnamon Streusel Topping

MUFFIN INGREDIENTS

1 1/4 cups Cassava flour

1 3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

½ teaspoon allspice

½ teaspoon ground ginger

½ teaspoon nutmeg

2 large eggs

½ cup brown sugar

1/2 cup white sugar

1/4 cup whole milk

1 1/4 cup pumpkin puree [DO NOT use store brand pumpkin puree (e.g. Kroger/Great Value) as it has added water and changes the moisture balance in the recipe. Use Libby’s or a comparable national brand.]

1/2 cup vegetable oil

2 teaspoons vanilla extract

STREUSEL INGREDIENTS

½ cup brown sugar
1/2 cup Cassava flour
1 ½ teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened (can use Vegan butter alternative)

DIRECTIONS (TOPPING OPTIONAL)

1) Mix all ingredients together until crumbles form, using fingers.

2) Place in refrigerator until ready to bake. It will help crumbs hold their shape.

DIRECTIONS (MUFFINS)

1) Preheat oven to 425F and line a muffin tin with papers (Parchment paper liners are recommended). This makes 12 normal muffins or 6 very large muffins.

2) Combine the flour, salt, baking powder, baking soda, and spices in a large bowl.

3) Whisk together until combined and set aside.

4) Add the oil, milk, eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.

5) Pour the wet into the dry and mix until just combined. Do not overmix, batter will be slightly lumpy.

6) Transfer the batter to your lined muffin tin filling each paper about 7/8 the way up.

Add streusel on top of muffins (if using)

7) Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 20 min or until a butter knife inserted in the center comes out clean.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.