Sunday, October 26, 2014

Gluten-Free Pumpkin Muffins

Fall is undoubtedly my favorite season. The cool, crisp air.... the leaves crunching under your feet... Halloween... and of course, the apples and pumpkins.

It's only natural that I would try to foster the same love of everything autumn in the Mini.

So we have been reading books about Halloween and Fall- mostly in an attempt to persuade her to put on her Halloween costume- but we inadvertently created a pumpkin-loving monster.

She points them out everywhere.  On walks, at the store, driving in the car.  "Mommy look! Punkins!"

So we thought bringing her to the pumpkin "patch" last weekend would be the greatest thing ever.  Better yet, they offer pumpkins at the orchard where we pick apples every year, so we figured we'd kill two birds with one stone.

At first it was great...

...but after about ten minutes of apple-picking, she was turning into Grumplestilksin.  It was no fun that Mommy kept trying to take pictures and wouldn't let her pick up the rotten apples on the ground, or run around with giant sticks.  So she refused to smile for any photos, and said she didn't want to pick out a pumpkin.

Although she did eventually come around a little, and tried to carry her pumpkin to the wagon.

But alas, it was too heavy.

Who knew the pumpkin patch would be a field of disappointments.

But the good news is, Mini has never met a pumpkin muffin she didn't like.  Even these gluten-free ones, which no one will even guess are missing wheat flour!

Gluten-Free Pumpkin Muffins

  • 2 C. Gluten-Free Flour Blend* (see below)
  • 2/3 C. firmly packed brown sugar
  • 1/3 C. sugar
  • 1 T. baking powder
  • 1/4 t. baking soda
  • 1/2 t. salt
  • 1 t. ground cinnamon
  • 1/4 t. ground ginger
  • 1/8 t. ground nutmeg
  • 1/8 t. ground cloves
  • 6 T. butter, melted
  • 3/4 C. canned pumpkin
  • 1/3 C. buttermilk**
  • 2 eggs, slightly beaten
  • 1 t. pure vanilla extract

Preheat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup, or grease cups. Set aside.

Combine flour, sugars, baking powder, baking soda, salt, and spices.  Whisk to combine.

In smaller bowl, whisk butter, pumpkin, buttermilk, eggs, and vanilla.  Stir into flour mixture just until moistened.

Spoon batter into prepared muffin pan. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan & cool completely on wire rack.  Makes 12 + muffins.  Store muffins in an airtight container for up to 5 days.

*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in air-tight container. Stir before using.

**If you don't have buttermilk, substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup.  Let stand 5 minutes

Recipe Adapted Slightly from Land O Lakes

1 comment:

  1. OH MY GOSH!!!!!! LOVE THE PICTURES OF MINI!!!!!!!!!! Thanks for the big smile you just gave me. Love you xoxo


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