It is officially fall. Leaves are turning gold, yellow, orange and red before they fall. The ground is crunchy as you walk through, the air is crisp and the days are getting shorter. While some mourn the loss of summer, many are celebrating the return of fall. The web is blowing up with pumpkin and squash inspired recipes. Facebook feeds are filled with football status, trash talk and heartbreak. A mere two days left of September signal the hunt for the perfect Halloween costume.
I busted out my bargain organic canned pumpkin to make muffins Wednesday night. My best friend is staying with me for a few days as she moves back to Minneapolis. She is celiac, meaning gluten is not kind to her system. I wanted to make her something she could snack on during the day or make a quick breakfast from because my first morning as hosted failed. I don’t know why someone would turn down a breakfast of a “shit ton of kale and one egg”, but she did. I pulled up a recipe from the web and got to work adapting it.
Here is the recipe I used and slightly adapted to what I had on hand.
- 1 cup brown rice flour
- 1 cup oat flour (I created this by processing oatmeal in until it resembled flour)
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1 egg
- 1/4 cup olive oil or other oil (canola, coconut)
- 1/2 cup coconut milk
- 1/2 cup agave syrup
- 1 tablespoon pumpkin pie spice
- 1 tsp molasses (I just swirled it on my batter, measurements may be off)
- 1 tsp cinnamon
- 3/4 cup pumpkin
I baked it at 375 until firm about 20 minutes. Depending on your oven I would check in at 15. The tops should be firm and bounce when you press them. I made 12 muffins from this recipe.
I find the important thing with anything pumpkin, zucchini or other fruit/vegetable style muffins bread is to make sure your sweet to spice ratio isn’t off. I add molasses to help enhance the pumpkin and cinnamon. I considered making these vegan. However, I wasn’t sure how the egg substitute would affect the bread texture/consistency for these. I think it would work or you could just leave it out as the pumpkin would bind with the xanthan. The xanthan is key to cooking with gluten free flour, it helps bind the flours together like gluten normally does.
I recommend eating these with almond butter. Divine and it goes perfectly with your morning coffee.