Tuesday, November 23, 2010

Pumpkin No-nuts with Maple Glaze

Throughout November, I have been working on a recipe that I was calling Pumpkin Muffs... Muff-cakes.... Muffies.... etc.  As often as I changed the name, I altered the recipe.  I changed ingredients, cooking methods and even gave up altogether a few times. 

This weekend, I hit the jackpot and, although the verdict is still out, I think it is a winner.  Make the batter the night before so that they are ready to cook when you wake up. Hot from the pan, you won't want to share these little treats!

Pumpkin No-nuts with Maple Glaze

1 1/2 C rice flour
1 1/4 C pumpkin, cooked and mashed
2 T brown sugar
3 T sugar
1/2 t salt
1 T oil
1 C water
1/4 t ginger, grated
zest of 1 orange
1/2 C orange juice

Ebelskiver Pan  (may be purchased at Williams-Sonoma or Cooking.com)

1 C powder sugar (see note for corn-free version)
3 T maple syrup
1 t water

Pumpkin No-nut Instructions:
  1. Place all No-nut ingredients in a blender.  Mix until batter is smooth.
  2. Refrigerate batter overnight. 
  3. Heat Ebelskiver pan. 
  4. Place 1/2 T oil in each Ebelskiver hole followed by 1 T batter. A 1 T scoop like the one from Pampered Chef, make prettier No-nuts and help the batter cook more evenly.
  5. Allow No-nuts to cook on medium heat until the bottom is crispy brown and the center of the tops are uncooked (see the picture below). DO NOT touch these until ready to turn.
  6. Using a tiny silicone spoonula and a wooden chopstick, quickly turn each no-nut. 
  7. Allow no-nuts to cook until they are brown and crispy. 
  8. Remove from pan and stack on a plate.
  9. Drizzle with Maple Glaze and serve immediately.
NOTE:  If you do not have an Ebelskiver pan, you may just pour small amounts of batter onto a well-greased, non-stick skillet.  It is harder make theese flat cakes crispy but my angel didn't seem to mind!

Maple Glaze:
  1. Place ingredients in a small bowl and stir until they make a sauce.
  2. Drizzle over stack of No-nuts or serve along side for dipping.  If the glaze is too thick to drizzle, heat in the microwave very briefly to loosen it up.
NOTE:  Standard powdered sugar has should not be eaten by those with corn allergies.  There are corn free versions available which generally use tapioca starch as an anti-caking agent.  However, my angel is allergic to both of these.  It is not hard to make your own powdered sugar in seconds.  Place white sugar in the bottom of a dry, powerful food processor or grinder (a blender may even work).  I use my Magic Bullet for this.  Pulse or grind until you have fully powdered sugar.

Test batch of No-nuts
I thought you might enjoy seeing what one of my early batches of No-nuts looked like.  I am not even sure which trial this was but I just love how inconsistent the results were.  Can you see the blob in the upper left corner?  My angel was begging to eat that! 


  1. I would love to know how these turn out for some of you. I am still tweeking the recipe so your input is invaluable. Can't wait to hear what you think!

  2. When the batter is soft and watery it became like pancakes and when it is a little bit think then it became like hush-poppy.