You know that feeling when you’re so exhausted you could literally sleep for days on end? Or where you feel at any moment you are just going to keel over in a twitching fit of exhaustion? Yeah, that about sums up my current state. Between jet lag and Vegas (if you’ve been there, you know), I’m like a walking zombie. Pair that with a FULL to the brim workload and another trip this weekend, you get the equation for a breakdown. BUT. let’s hope that doesn’t happen. Instead, let’s talk about something full of joy and awesomeness, a gluten-free pumpkin muffins recipe.
I know, nay-sayers, “it’s too early for pumpkin.” “SUMMER ISN’T OVER YET!” “I’m not ready for pumpkin recipes.” Guess what? I don’t care I love pumpkin. I eat pumpkin year round, not just during the fall when it’s in season and trendy. Pumpkin is my jam. Muffins are my peanut butter. Add the two together and you have one awesome sandwich. Please forgive me, I know not what I say.
I’m always a little hesitant about using gluten-free flour. Mainly because one of my good friends is allergic to gluten and tells me most of them taste that crap. She gets her flour DELIVERED to her house from some fancy bakery in NYC b/c the local kinds she finds don’t hold together. But, given I received a bag of gluten-free all-purpose flour from the amazing people at Bob’s Red Mill, I thought I had to give it an honest college try.
As you can tell by the extremely moist, mout-watering, fluffy and delicious muffin staring back at you, my experiment was a RAVING success. And not just to myself or my husband who have little to no idea about gluten-free foods. To my good friend who came over and gobbled them up! A-freakin’-WIN.
“I’d like to first thank God, you know, for bringing me here. Then, of course, to the academy for giving me the chance to make such an awesome muffin. And to my mom and dad, who like totally always inspired me.”
I’m going to stick my face under the coffee spout now. kthanksbye.
Gluten-free Pumpkin Muffins
Yields about 12 muffins. Recipe adapted from Bob’s Red Mill.
Prep time: 10 minutes
Cook time: About 20 – 22 minutes
- 1/4 cup sugar
- 1/4 cup + 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- 7/8 cup gluten-free flour (or 3/4 cup + 2 tablespoons)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon gluten-free vanilla extract
- Dash of salt
- Preheat oven to 350 degrees F. Grease a 12 cavity muffin pan with nonstick cooking spray and set aside.
- Mix flour, salt, pumpkin pie spice and baking soda together in a medium bowl. In another bowl, beat or whisk the sugars, oil, applesauce and eggs together. Add in pumpkin puree and whip until fully combined. Stir in vanilla. Carefully pour the dry ingredients into the wet ingredients and mix well. Add additional spice or sugar to taste.
- Fill muffin cavities about 3/4 the wall full. Then bake for 20 – 22 minutes, or until golden brown. Let cool slightly and enjoy!
Nutritional information per muffin:
Fat: 5.75 grams
Carbohydrates: 13.5 grams
Fiber: 2.5 grams
Protein: 2.2 grams
Weight Watchers Points: 3