Pumpkin! Pumpkin everywhere. And not a bit of eat to eat.
Uh, let’s rephrase that. Pumpkin! Pumpkin everywhere. And so, so much of it to eat.
If you hadn’t noticed, Thanksgiving is almost upon us. And, therefore, the ubiquitous pumpkin recipes are coming out of the woodwork, so to speak. Maybe I should say out of the oven, or out of the kitchen.
In fact, I have already had a wonderful guest post by my friend Kim from Cook It Allergy Free about Crustless Pumpkin Streusel Pie. If you haven’t read about Uncle Norm and his aversion to pumpkin, you should. Oh, and make the pie while you’re at it.
So, since I like to think of myself as an independent, free-thinker, I am not following this pumpkin trend like a silly lemming.
OK, I am a silly lemming. I really dig pumpkin, too. So, I decided to try to adapt my oh-so-easy muffin recipe to pumpkin. It took a couple of tries, but I did it.
If you like pumpkin and muffins, this will be a nice addition to your baking arsenal. Just like my Gluten-Free Banana (Chocolate) Muffins and my Gluten-Free Zucchini Muffins, it’s really easy. In fact, it’s oddly similar.
Now, I have a little bit of something to add before we get to the recipe. Shauna of Gluten-Free Girl and the Chef is doing a Gluten-Free Baking Challenge for Thanksgiving. And, since I have oh-so-much free time on my hands lately, instead of doing two different posts and trying to come up with two witty stories, I combined them into one post and have a not-so-much witty intro.
Eh! At least the recipe is killer, if I do say so myself. I’m good at this muffin thing. Maybe I will start calling myself the muffin girl. (I know I should say woman, but it doesn’t flow as well.)
Gluten-Free Pumpkin Muffins
- 2 cups Almond Flour (Honeyville)
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 2 tbsps Pumpkin Pie Spice
- 1 cup Pumpkin Puree
- 3 Eggs
- ¼ cup Grapeseed Oil
- ½ cup Agave Nectar
- 1 cup Chopped Nuts (optional)
- Preheat oven to 350° F.
- Mix dry ingredients together in a medium bowl. Get out all of the lumps.
- Mix wet ingredients together in large bowl.
- Add the dry ingredients to the wet ingredient bowl.
- Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
- Bake for 22 – 24 minutes. Check with toothpick for doneness.
Just a little side note. I actually made my own pumpkin puree a while ago, and I had it to use for this recipe. But, I am sure the regular old canned stuff will work just fine. Just make sure to get the plain. If you get the pumpkin pie filling with all of the spices and sugar, you might be a bit overwhelmed.
Until later, here’s to…Living better, easily!™
PS – I am also linking this post to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free. Amy has some more great Thanksgiving (as well as others) recipes, too.
If you haven’t already – you can ‘like’ Glügle Gluten-Free on Facebook.