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.