Thursday, November 10, 2011

Gluten and Dairy Free Pumpkin Muffins


With the weather getting colder, I have been craving pumpkin muffins. I was procrastinating on baking any since all of my previous gluten free muffin attempts have been....not so good. I did not want to spoil my fantasy of a perfect pumpkin baked good by turning out a funny looking and oddly tasting muffin. However, Gizmo started asking me about making them after seeing cans of pumpkin at the store so I decided to give it a go and create my own perfect GFCF pumpkin recipe. It took about six tries for me to get it right, but my family cheerfully ate up every attempt. I am my own harshest critic when it comes to my baking, but I think the recipe is just how it should be now.

Since I have long since discovered that the path to my husband's heart is paved with streusal, I made a streusal topping for the muffins. I included the ingredients and directions to making the topping, but it is optional, and we have enjoyed them just fine without it.


Ingredients:
2/3 cup brown sugar
2 Tbsp. maple syrup
1 cup pumpkin
3 eggs
1 tsp. vanilla
1/4 cup olive oil
1 cup almond flour (I use the leftover pulp from making homemade almond milk)
1 cup rice flour
1/3 cup corn starch
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthum gum
3/4 cup almond milk

Streusal Ingredients:
1/4 cup almond flour
1/4 cup brown sugar
2 Tbsp. coconut oil
1 tsp. cinnamon

Preheat oven to 400 degrees and prepare a muffin pan by using muffin papers or spraying with nonstick spray.

In a large bowl, mix together the brown sugar, maple syrup, pumpkin, eggs, vanilla, and olive oil for about 2 minutes, or until well combined.

In a medium bowl, blend together the almond flour, rice flour, corn starch, cinnamon, nutmeg, ginger, baking soda, salt, and xanthum gum. Pour dry ingredients into wet ingredients and mix well.

Pour in the almond milk and mix until combined.

Spoon the batter into the muffin pan, filling each cup approximately 2/3 of the way full, and bake for 23-25 minutes.

On a few mornings when I have felt particularly lazy, I have prepared a 9 x 13 inch pan instead and just poured the batter into it. This does require a few extra minutes of baking time.

Makes 16 muffins.