Pumpkin. Pumpkin. Pumpkin.
Are you looking for a great tasting healthy pumpkin muffin to serve to your family? Would you like to have an recipe for a dairy-free, gluten-free pumpkin muffin that you serve a house full of Thanksgiving company?
This is that recipe and I take no credit for it.
I am always buying cookbooks and bought the cookbook Cooking for Isaiah, a gluten free, dairy-free cookbook last week. I’ve been really impressed with what I have tried.
In fact, her recipe for pizza is by far the best one I have made yet. I will post my success with her pizza dough later in the week.
Again, with Canadian Thanksgiving right around the corner, I thought I would share her recipe for Pumpkin Muffins. I do not know about you, but I am always on the lookout for a quick and easy muffin recipe that I can throw together. And this, is one of the good ones, plus the recipe is dairy and gluten free. What a bonus!
I thank Silvana for sharing this recipe with us all.
Recipe: Isaiah’s Pumpkin Muffins with a Crumble Topping
¼ cup Silvana’s all-purpose flour (see note)
¼ cup brown sugar
¼ cup white sugar (I used organic cane sugar)
½ tsp pumpkin pie spice or 1/8 tsp cinn, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp cloves)
4 Tbsp all-vegetable shortening (I used Earth’s Balance)
1 ¾ cup Silvana’s all-purpose flour(see note)
2 tsp gluten free baking powder
2 tsp pumpkin pie spice or ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, ½ tsp cloves
¾ tsp salt
2 large eggs
1 cup canned pumpkin puree
1 cup sugar ( I used organic cane sugar)
½ cup vegetable oil
1 tbsp good vanilla
(Note) Silvana’s all-purpose flour blend
6 cups white rice flour
3 cups tapioca starch
1 ½ cups potato starch
1 Tbsp salt
2 Tbsp xanthan gum
In large bowl, whisk all ingredients together and store in airtight container.
Preheat oven to 350 degrees. Line muffin pans with muffin liners.
To make muffins, in a small bowl whisk the flour, baking powder, pumpkin spices and salt.
In a larger bowl, whisk together the eggs, pumpkin pure, sugar, oil and vanilla until smooth.
Add the flour mixture to the wet ingredients and stir until just combined.
Pour the batter into the muffin pan until each cup is 2/3 full.
To make topping, in medium bowl, combine flour, brown sugar, cane sugar and pumpkin spices. Add the shortening and using your fingers or a fork, blend together until coarse crumbs form.
Top each muffin with crumble topping.
Bake in oven for 20-25 minutes.
Let cool on a wire rack.
Looking for other delicious gluten free recipes your friends and family will love? Find our best recipes in the Wheat Free Mom store!