These are a little sassy (see also: animal print pajama pants), and they are perfect for a crisp fall morning. Or in our case today, some snow! This season's first, really real, official snow.
Tonight I managed to get the pilot light going on my gas furnace. That's a relief. Now I can enjoy a pumpkin muffin without blue lips.
Gluten Free Sugared Pumpkin Muffins
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup millet flour
2/3 cup tapioca starch
3/4 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons total of: nutmeg, ground ginger, cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
Combine all the dry ingredients in a large bowl, and whisk them with a metal whisk until they are totally combined. Then add:
1 tablespoon molasses
1 cup pumpkin puree
1/3 cup oil
1/3 cup plain yogurt
2 eggs
Stir together until completely combined. Then, fill prepared muffin cups with batter, until about 3/4 full.
Mix together a few tablespoons of sugar and some cinnamon, and sprinkle on top of each muffin with a spoon. Bake the muffins in a preheated 350 degree oven for 25 minutes, or until the tops are firm. Then, after removing them from the oven, be sure to let them cool. They really are better when they're cooled.
Other pumpkin treats we've made:
Kickball Pumpkin Chili
Dairy Free Pumpkin Spice Ice Cream
Brown Sugar and Spice Pumpkin Bars
[Helpful tip for re-warming gluten free muffins]
Ha ha, I love the striped sassyness! Hooray for yummy muffins. I just got Healthy Bread in 5 Minutes a Day, it has a bunch of GF recipes in it--any thoughts or opinions if you've tried the book?
ReplyDeleteI just can't get enough of pumpkin these days! These muffins sound deliciously pumpkin-tastic!
ReplyDeleteChou, I haven't tried the book. I wonder if they are healthy - it would be really important for them to be made with whole grain flours (quinoa, millet, brown rice, sorghum, etc), rather than just corn/potato/tapioca starches.
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