In the mean time, I made gluten free pumpkin muffins! Oh my gosh, these totally hit the spot and made my day! I took my dairy free pumpkin muffin recipe and my gluten free zucchini muffin recipe as guides and WOW...
Max chose mini muffins this round. I love these little bite sized treats! This will be my new go to recipe for this season and I can't wait to make more!
I sprinkled them with a little extra turbinado sugar for an added sweetness on top since I did not go overboard with sugar in them. I love the sparkly topping...so festive and delicious!
Gluten Free Pumpkin Muffins
(22 to 24 mini muffins)
3/4 cup almond milk
1/2 tsp cider vinegar
1 cup brown rice flour (I used Bob's Red Mill)
1/2 cup gluten free all purpose flour (I used Bob's Red Mill)
2/3 cup turbinado sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp xanthan gum
1/2 cup egg whites
1 1/2 cup pumpkin puree
1 dropper vanilla stevia (or an extra 1/4 cup sugar)
1 TBSP + 1/2 tsp turbinado sugar for topping
Combine the almond milk and cider vinegar in a measuring cup; set aside.
Preheat the oven to 350 degrees. Spray 24 cup mini muffin pan with nonstick spray.
In a bowl, combine the rice flour through xanthan gum. Mix well. Next add the egg whites, pumpkin, stevia and milk mixture to the flour mixture. Stir with a whisk to make sure everything is fully combined. Divide the batter evenly between the muffin cups (I made 22 fat ones). Sprinkle each muffin with the remaining turbinado sugar. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Kroger has become our new best friend for internet. It stinks that we are paying for internet and then have to drive to get it! Hopefully this will get fixed today! Happy Wednesday!
yum!!!
ReplyDeletei know what I can make with the rest of the can of pumpkin that I have open per my latest post for pumpkin spiced lattes.
your muffies look delish!!
Muffins sprinkled with sugar on top - major win for me. The only reason I liked dunkin' donuts blueberry muffins was for the tops that had the coarse sugar :P Of course, that aside - these look fantastic!
ReplyDeleteI was just looking at the pumpkin in the cupboard yesterday, thinking I ought to make pumpkin bread or muffins. Now I have even more encouragement :]
yes, thank goodness for Kroger! did you share these wonderful muffins with them? Not sure if I'd be able to share these. Too good!
ReplyDeleteWow--these look amazing! It's definitely time add more pumpkin into life :)
ReplyDeleteThanks for sharing!
With my love of pumpkin, you know I'd be ALL over these :-) I bet that crunchy top really makes them delicious!
ReplyDeleteYum! I made pumpkin muffins this past weekend, too, and Jay told me "not to lose the recipe". Haha, guess they were a keeper!
ReplyDeleteHave a great Wednesday, friend!!!
These muffins are adorable -- and I love the sugar on top. You are right, it looks so sparkly!
ReplyDeleteI'm so excited to start baking with pumpkin again! These look perfect :)
ReplyDeleteI love pumpkin anything with muffins being at the top of the list! These look fantastic, Sarena--thanks! :-)
ReplyDeleteShirley
Mmm, I love a crunchy top from sugar! these sound great, and look SO good... I'm bookmarking this one. pumpkin bread in any form is good!
ReplyDeletehope the internet issues are solved SOON <3
Well, I'm glad you got online long enough to post these yummies! I heart fall :)
ReplyDeleteHoly smokes. Please send a batch my way! Colin isn't the biggest pumpkin fan, but maybe I can make these with sweet potatoes instead...
ReplyDeleteGirl that just blows on the internet. But at least the muffins look like a winner ;-)
ReplyDeleteyay for pumpkin muffin love and saving the day! when we made our pumpkin muffins the other day we were in heaven ;) they seriously hit the spot for us!! now I am craving pumpkin, looks like I know what I will be enjoying tomorrow haha
ReplyDeletexoxo
Lori
a post that goes straight to my heart! OMG THESE LOOK SO ADDICTIVE! big 'ol pumpkin tops and all :) :)
ReplyDeletexoxo <3
Such a perfect recipe for the Fall season and beautifully gluten-free. Love it!
ReplyDeleteYeah, those tops do look pretty. I'm thinking pumpkin muffins for Sunday. I love all things mini. :)
ReplyDeleteHope your Internet gets fixed today Sarena. I never realized how much I rely on the Internet until I'm without it. Love me some WWW action.
dThese look so amazing! I have yet to make pumpkin muffins. Thank you for the inspiration. :-)
ReplyDeleteI made your muffins substituting sweet potato puree for the pumpkin. They were very good but I had so much batter left over, I made a mini-loaf. My cooking time was longer, too, so maybe the sweet potato is just wetter than the pumpkin. Great recipe, thanks!
ReplyDeleteYes, Laura, I'm guessing the sweet potato was heavier! I'm so glad you liked them! Thank you for trying them out!
ReplyDeleteyou say to sprinkle the top with the remaining sugar-but you never say if or what or how much you are supposed to put in the muffin. OR are you supposed to put ALL of the sugar on top? SLIGHTLY CONFUSING.Thank s for an answer because I'd love to make these.I know this is a long time ago for the post--but just found you on Pinterest!
ReplyDeleteoops, sorry just read it through more carefully and found my answer-THANK YOU!!!
ReplyDelete