Friday’s Fixin’s: Gluten-Free Pumpkin Muffins

Pumpkin Muffins

Gluten-Free Pumpkin Muffins

To me, fall is synonymous with pumpkin. I love anything and everything pumpkin. They are beautiful to display, colorful and always welcoming. Oh and the taste of pumpkin (& it’s seeds!), warms my tummy and lifts my spirit.

When my dear friend Chef Maili Brocke suggested that we cook (vegan & gluten free!) pumpkin muffins, I jumped for joy (one of her favorite words, by the way!).

Maili said that it seems as though people are split about 60/40 on adding nuts or raisins to their pumpkin bread. Maili and I fall in the 60 range (we like our muffins without nuts & raisins). However, if you like nuts and raisins, the measurements are at the end of the recipe.

Maili said to not be tempted to put the entire contents of the 30-ounce can in the pumpkin puree recipe (as I would be!). It will make the bread too moist and the bottom will be wet. We tried numerous versions with increasing the other ingredients, but in the end, just keep the pumpkin to three cups was best.

Also, DO NOT buy PUMPKIN PIE MIX that already has spices added to it. You want one that says “Pure Pumpkin.” Maili’s Aunt Brenda uses her own pureed pumpkin, but I know most people don’t have the time for that (love Aunt Brenda!). Either fresh or canned works well in this recipe.

We decided to add chia seeds at the last minute, which was a Silver Lining. As you may recall from previous posts, I’m a big fan of chia seeds.  I have written about them here before and they are a part of my everyday nutrition. So, we figured: why not?  That, to me, is part of the fun of cooking: trying new things. Some work and some don’t, but you never know until you try.  But hey, isn’t that the essence of life?

Enjoy these tasty treats!

Chef Maili’s Gluten-Free Pumpkin Muffins

Makes two dozen muffins

Ingredients:

  • 3 ½ cups unbleached flour, (or Cup 4 Cup Gluten-Free Flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice, optional
  • 2 teaspoons ground ginger
  • ¼ cup chia seeds, optional
  • 1/2 cup grapeseed oil or canola oil
  • 3 cups pure canned pumpkin (2 15-ounce cans – NOT pumpkin pie-mix)
  • 1 cup white sugar
  • 1 ½ cups dark brown sugar
  • 4 eggs
  • 1 cup applesauce
  • 1 teaspoon grapeseed oil (for greasing the muffin tins)
  • ½ cup raisins, optional
  • 1 cup roasted walnuts or pecans, optional

Instructions:

  1. Preheat oven to 375 degrees. Grease 2 muffin tins with grapeseed oil.
  2. Mix all the dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
  3. In a separate large bowl and using a whisk, combine well the grapeseed oil, applesauce, canned pumpkin, white sugar, brown sugar, and 4 eggs.
  4. Carefully stir the dry ingredients into the wet, mixing with a wooden spoon until just combined.
  5. Divide batter evenly between the muffin tins. Place in a 375 oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes, then remove from pans to cool on cooling racks.

Gluten-Free Pumpkin Muffins | The Silver Pen

To read more from Maili, please see her blog Maili Files. 

Thank you to Blue Caleel for always taking such fun and great photos!

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Comments

  1. Carolee Groux says

    I like pumpkin, apples, and all types of squash. These foods are definitely part of Fall. I will be looking forward to making and eating pumpkin muffins, pumpkin bread, and pumpkin bars.

    I think you look adorable here in your Fall skirt and sweater combo. Big warm-hearted smile!

    Happy Fall, Hollye!

  2. Diane Macken says

    This sounds delicious, however, I would prefer to have a loaf pan, and slice pieces for tea, or morning cafe au lait. Not being too savvy in the baking department, do you have any suggestions how to modify?

    Thank you .

    I guess I could simply buy cupcake tins.