Happy gluten free thanksgiving!
Now don’t start with me about the official day of Fall because up here in Canada it’s already feeling nice and cold! When it’s begins to feel like sweater weather you know it’s time for good hearty meals and sweet treats! Ashley and I have recently stocked our shelves with all kinds of different flours and baking supplies to start making a ton more of our own Gluten Free food. We’ve relied heavily on our local grocery stores for our GF food but we are coming to a place in our lives where we want to become more self reliant. We’ll still need to spend a pretty penny on the flours will need but i’m sure in the long run we’ll save money.
This Gluten Free Pumpkin Muffin recipe comes from Kitchen Stewardship and it is fantastic! The muffins had a beautiful consistency which can be challenging to accomplish. I made a few changes, I used quinoa flour instead of buckwheat flour and I kept the same measurements. I also used agave nectar instead of honey and coconut oil instead of butter. The results were glorious and legendary! Enjoy! These are my photos of how they turned out! the bottom picture is the muffins covered with a vanilla icing 🙂
- 2/3 c. brown rice flour
- 1/2 c. freshly ground buckwheat flour
- 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
(see below for MANY more gluten-free options, including a starch-free version)
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. baking powder*
- 1 tsp. baking soda
- ¾ tsp. salt
- 3/4 c. honey OR 1 c. sucanat
- 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
(see below for more options and instructions for egg-free)
- ½ c. melted butter or coconut oil
- 1/4 c. cold water
- 1 1/4 c. pumpkin puree (canned or homemade)
- Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
- Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
- You might have a little left over, and a mini loaf pan is usually just right for the excess.
These are awesome! Thank you Minimalist Baker
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or sub 2 small eggs
- 2 medium ripe bananas
- 3 Tbsp agave nectar, maple syrup or honey if not vegan
- 3 Tbsp unsweetened vanilla or plain almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 cup almond meal (ground from raw almonds)
- 1/2 cup + 2 Tbsp oat flour (ground from GF oats)
- Optional toppings: chopped nuts, rolled oats, crumb topping
- Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
- In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
- Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
- Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
- Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
- Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.
- Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
If you are ever passing through Burlington make sure you stop into Kelly’s Bake Shoppe. An incredible place to get all of the best gluten free goodies and sweets. Ashley and I have stopped by a couple of times for their excellent cupcakes. It’s placed in the heart of downtown Burlington and you’ll soon see why so many people love our city. They owners, Erinn and Kelly, also own a small restaurant right around the corner called KindFood. It’s a vegan and gluten free dream!
Here are some of the reviews that you can find on the Kelly’s website:
“Oh my freaking goodness I was not disappointed! You’re an hour away so I don’t get out there much but it’s always worth the trek. I hope the black magic cupcakes make it into the regular rotation. You guys rock =)— Kim Murphy
“I bought some cookies yesterday for a treat and just wanted to let you know that they were better than the ones my mom used to make….but please don’t tell her 🙂 love your place so much!— Melanie Gower
🙂 May the GF be with you