Monday, September 17, 2012

Gluten-Free Pumpkin Muffins

Let's play a little game of word association. When I say "fall" (as in the season) what comes to mind? I immediately think of changing leaves, sweaters, and pumpkin baked goods. Oh how I love pumpkin baked goods. Before I was diagnosed with Celiac Disease I would make loaves and loaves of pumpkin bread every year. In college my roommates would devour a loaf within minutes. 



Since I've been gluten-free, I haven't eaten any pumpkin bread. None. And every year when fall comes around I'm always upset that I can't make it. Or, I can't eat it. But, as you've probably noticed, so far this fall I've been on a major gluten-free baking kick. 

Ever since I made those Gluten-Free Blueberry Muffins a few weeks ago I've been wanting to use Pamela's Baking & Pancake Mix in another recipe. I've been dying to make pumpkin bread, so I figured why not use the mix and see how it works.


Sadly enough I couldn't find my original pumpkin bread recipe from college, so I ended up amending the Gluten-Free Blueberry Muffin recipe and making pumpkin muffins. I really couldn't have been happier with the result. Not only were they delicious, you would never be able to tell they were gluten-free (and I have testament from one of my college roommates, who ate a muffin last night). From now on I'm going to be an evangelist for Pamela's Baking & Pancake Mix. Every gluten-free baker (or at least beginner baker) should have a package of this in their pantry. I bought mine at Whole Foods.


Gluten-Free Pumpkin Muffins

Ingredients:

1 & 3/4 cup Pamela's Baking & Pancake Mix
1/4 cup organic melted butter 
1/2 cup almond milk 
1/2 cup organic white sugar 
1 organic egg
1 cup pure pumpkin (I used Libby's 100% Pure Pumpkin)

1 teaspoon vanilla extract
1 teaspoon cinnamon 
1/2 teaspoon nutmeg

Instructions: 

Preheat oven to 350ยบ. Mix ingredients together in a large bowl and blend together (I used an electric hand mixer). Gently scoop the batter into cupcake liners in the muffin tin. Fill batter almost to the top leaving a little space for the muffins to rise. 

Bake for 30 minutes or until golden brown. Make sure to test with a knife or a toothpick to make sure they are cooked through. 

You could easily make a loaf of bread instead of muffins using this exact same recipe, although the cooking time may be slightly different. 

I can assure you my apartment will be filled with the delicious smell of pumpkin muffins or bread throughout the entire fall. It's been three years, people! 

Two more things. First, I forgot to wish you a happy National Celiac Awareness Day last Thursday. And second, I have to share this picture I took at the Brooklyn Flea in Williamsburg yesterday. Love it. 

5 comments:

  1. Great recipe, I made them today for my wife, we are at 6500 ft elevation and the muffins still came out great. I recommend using a piping bag to fill the muffin tins, that was easier for me to keep from making a mess using a spoon. Thanks again!

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  2. These are fabulous! We accidentally bought Pamela's bread flour instead of pancake mix so added baking powder and baking soda ( a teaspoon of each). Also, added pecans and chopped dates. So good! I'll be making a bunch to freeze. Thank you.

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  3. Doubled this today and did a variation with agave and stevia and coconut oil.. Came out wonderful ... Made mini muffins. Thanks for the inspiration !

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  4. Yummy! I like to use pumpkin pie spice instead of cinnamon and nutmeg, plus add raisins!

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  5. My daughter and I made these as an after-school snack. I used oil instead of melted butter to make them dairy-free. We also added mini dark chocolate chips. Yum! Thanks for sharing your recipe--it's a keeper!

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