Gluten Free Recipes: Pumpkin Muffins

I love pumpkin. The naturally sweet taste of pumpkin has always captured my senses, even as a child. I used to long for Thanksgiving just to eat as much pumpkin pie as I could. There was one November where I was sick and my mother made me my own pie as comfort food. Ah, those were the days…

 

Now that my GF choices are more limited when compared to non-GF ones, I have to think more creatively to get my pumpkin fix. I recently found this recipe on the Sweet and Free Life Blog and think they are mighty tasty and carry almost no guilt for eating three at a time!

 

Here is my recipe, altered slightly from the one on the blog: (yields 7-8)

1 cup almond flour/meal

1 cup canned pumpkin (note- NOT 1 can of pumpkin. Again, another mistake I made. 1 can of pumpkin holds about 1.8 cups- just another reason I like to double my batches!)

2 eggs

1/4 cup unsweetened organic applesauce

1 tbsp honey (the blog calls for 1/4 cup, but I usually don’t have enough in the house to budget for this!)

1 tsp baking powder (don’t forget this ingredient- I did on batch one and it makes a difference!)

1 tbsp. chia seeds

1 tsp cinnamon

1/2 tsp Allspice (the blog calls for Pumpkin Pie Spice, so if you have that, wonderful! I always forget to buy it.)

1/4 tsp salt

If you don’t have a nut allergy, I suggest adding 1/2 cup of diced pecans. They will be reduced to smaller pieces once mixed together.

directions:

-Preheat oven to 350 degrees
-Mix all ingredients together in large mixing bowl
-fill muffin tins to the top (greased w/ coconut oil or lined with muffin liners)
-Bake for 25 minutes, then pull out one tray and try the toothpick test. I find that these puppies take about 35-40 minutes, and we have a new gas stove, so you’ll have to do some trial and error after 25 minutes.

 

Other things to note:

-These babies can be frozen. I like to make a double or triple batch and put three or four in separate sandwich bags and freeze them. A few days later, I grab one of the sandwich bags out and let them thaw during breakfast. I then bring the bag to work and find that they’re gone by lunchtime. 🙂

-I recommend refrigerating your batch if you will not be freezing them. Since the muffins are so moist, it seems best to preserve them just a bit in the fridge.

 

Give them a try and let me know how they turn out! Thanks again, Sweet and Free Life!

 

 


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By amanda.plazek@gmail.com

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