Tuesday, November 9, 2010

Gluten Free Pumpkin Muffins

I was going to do a post about apple crisp today. However, I have been having weird obsessive pumpkin cravings lately. And no, I'm not pregnant, thanks for asking. I came home from work this morning and decided to find a good pumpkin muffin recipe to go with my coffee. I turned to a reliable source for everything delicious; joyofbaking.com. Yet again, I was not disappointed. With the temperature outside spiraling downward and the cold, cold Oregon rain falling, a warm pumpkin muffin loaded with hints of cinnamon, ginger, cloves, and nutmeg was the perfect morning coffee companion.
Gluten Free Pumpkin Muffins
from Joy of Baking, modified to be GF
Makes 12 muffins
1-1/2 cups (195grams) GF flour mix
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/8 tsp xanthan gum
1 stick of butter (113g) softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla
3/4 cup (75g) pumpkin puree (I use Libby's)
1/2 cup mini chocolate chips (optional)
Baking Directions
Bake in a 350 degree F oven for 18-20 minutes
Start by whisking all the dry ingredients(the first 8)together in a medium bowl.
Next, in the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, scraping down the sides as necessary. Beat in the eggs one at a time. Add the vanilla and the pumpkin puree. Make sure you are using plain pumpkin puree, not the pre-seasoned pumpkin pie filling.
Finally, mix in the dry ingredients a third at a time until thoroughly combined. If you are using chocolate chips, stir them in at the end. Preheat the oven to 350 degrees F. Grease or line with paper cups a 12 muffin pan. Divide the batter equally and bake for 18-20 minutes or until an inserted toothpick comes out clean.
Cool on a rack for a few minutes. Pour yourself a cup of fresh coffee and try not to devour all 12 muffins in one sitting. Enjoy!!!