Gluten Free Pumpkin Muffins, Not Cupcakes!
It seems that I get at least 2 requests for my gluten free recipes a week. Diets may change, people choose a healthier lifestyle, or a necessity to change eating habits due to a medical issue, but the common “whoa” of this diet is the need to have that special treat from time to time. I was challenged with the gluten free recipes 3 years ago. My daughter’s preschool teacher has a gluten free diet. There are always little kiddos bringing treats to school for birthdays and snacks, but what about those who cannot partake? I don’t like leaving anyone out and especially someone who has the power to fail my child (wink, wink). Any-who, my voyage with my cupcake truck also led me to discover that gluten free was becoming more and more popular and I had to switch things up. A lot of the gluten free desserts I had eaten were not that moist and tended to have a cardboard flavor and texture. It was my mission, 3 years ago, to learn how to bake gluten free and make it just as good as my original recipes! By golly, I did it. Not only did I learn how to convert my super, moist cakes and cookies to gluten free, but I also learned how to convert them to vegan if necessary (yes, that’s right, NO eggs or butter). However, I have yet to attempt eliminating soy from my recipes, I see that in the distant future also.
My second daughter, Gabby is obsessed with pumpkin muffins. She isn’t your typical 5 year old who begs for the most heavily frosted cupcake on the table. Gabby would much rather take that naked pumpkin muffin sitting on the counter every other little kid ignored. When Gabs asks me to bake my pumpkin muffins, she insists that they be gluten free because they are healthier! I swear, not exaggerating at all, this kid has taste! My darling also declares, ” there shall be no frosting on top, so they can be eaten for breakfast”. I am happy at least one of my daughters enjoys a bit healthier dessert choice. Now, don’t get me wrong, this kid can scarf a piece of chocolate cake down like there’s no tomorrow, but if there is one of my pumpkin muffins sitting around; she prefers to snatch one of those.
This is a cute video of my Gab’s teaching other kids how to bake. There is a recipe contest for kids through Kiwi magazine. Both of my older girls have gotten the competition bug too. They both insisted on entering this contest to be the next kid’s chef 2014. I am proud of both my little ladies. They each worked super hard baking in these videos. All of my girls have grown up in the kitchen, just like me, so it is second nature to them to run that stand-mixer! However, I am not really sure why Gabby’s head didn’t show on the video because I could see her just fine while shooting. So forgive her momma for making her headless half the time (I’m really technologically illiterate).
1/2 cup organic white sugar
1/2 cup organic brown sugar
3/4 cup organic canola oil
2 organic eggs
1/3 cup 100% organic canned pumpkin
1 tsp Nielsen-Massey vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
1 cup gf Arrowhead Mills all purpose baking mix
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Please note* these muffins will bake fine with nonorganic ingredients. And if you don’t have access to Arrowhead Mills GF products, I use Bob’s Red Mill All Purpose Baking Flour and add xanthan gum according to the bottles instructions. Also, any brand of pure vanilla extract is fine. Please email me for additional information on how to change these muffins to vegan!
Gluten Free Pumpkin Muffins
Yields: 24 standard size muffins
1. Preheat oven 375 degrees and line muffin pans
2. Use a sifter over a dry ingredients bowl. Measure and place in sifter, Arrowhead Mills gf ap baking mix, baking soda, baking powder, and salt.
3. In an electric mixer, mix sugars and oil.
4. Add in pumpkin, mix well.
5. Next add eggs and combine well.
6. Stir in Nielsen-Massey vanilla extract, cinnamon, and nutmeg.
7. On lowest setting, add a small amount of dry ingredients at a time. Do not over mix. As soon as dry ingredients are mostly combined, turn off mixer and thoroughly mix by hand.
8. Using a 2 tbsp disher (ice cream scooper), scoop batter into each lined muffin cup.
9. Bake 14-16 minutes until center rises and springs back after touching. Or toothpick method and it comes out clean.
10. Allow to cool 5 minutes in pan, then move to a cooling rack.
11. You have an option to add cream cheese frosting, but this recipe isn’t overly sweet and is intended to be muffins. Gabby enjoys these plain!