- 2 cups ap gf flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 3/4 cup brown sugar
- 3 tablespoons molasses
- 1/4 cup oil
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk *can sub dairy free milk, see note below to make DF buttermilk
- 1 cup pure pumpkin
Preheat oven to 350
Combine dry ingredients and set aside.
In a large bowl, add sugar, oil, molasses, eggs and vanilla and beat until fully combined. Add dry ingredients and buttermilk, mixing well. Finally, add pumpkin and fold together, until just combined.
Scoop into silicone molds, or well oiled cupcake tins. Bake at 350 for about 25 minutes, or until a toothpick comes out clean.
aking in the fall. It’s probably the thing I look forward to most when I’m stuck melting in the dog days of summer. I daydream about warming the house up with the smells of cinnamon and spices wafting from the oven. So, it goes without saying that I was counting down the seconds til I could whip out my arsenal of gluten free recipes and start throwing down in the kitchen.
I luuuuhhhhhhvvvvvvv pumpkin. Muffins, cake, pancakes, waffles. I want it all. I even love the savory side, like pumpkin ravioli with browned butter and fried sage (might need to whip that up, now that I’m thinking about it) but I digress.
When my mom found out that she was severely gluten intolerant, I dove head first into a world of gluten free. At the time you could get awful gluten free baked goods, or terrible gluten free baked goods. And I could not let my mommy suffer with such atrocious treats.
I felt there was no reason they couldn’t be as good, if not better, than their wheat based alternatives. Being that I was NOT allergic to gluten,
I found myself with a swift upper hand, as I could create and taste side by side until it was damn near perfect! These pumpkin muffins were one of my first creations in my new found baking life challenge. I can actually still remember the first day I announced them on my bakery page, and before I knew it, all 34 of them were sold, and I was back in the kitchen to whip up another round.
It certainly helps that it’s such a simple recipe, a mixer isn’t even necessary, although my own sheer laziness leads me to use mine, even when I don’t need to. That’s what a year of culinary school does to you, when you’re not allowed to use ANY other tools than your hands… you fall deeply and madly in love with anything electric after such an experience.
I love sweet and salty, so I used toasted pepitas (pumpkin seeds) but if you’re not keen on that, feel free to get unsalted. I love this recipe for its ease of substitution, too. Want to make it dairy free? Easy! Just add some lemon juice to your almond milk, let it sit for 10 mins, and boom – buttermilk! Minus the milk. Butter… mond? I dunno. You can decide on the name.
This recipe will give you 12 jumbo muffins, and will bake up in about 25 minutes, at 350. And that’s all there is folks. Easy as (pumpkin) pie.