It’s that time of year, time for all things pumpkin. Thanks to Pinterest I’ve been trying new things, but I really should whip out some of my tried and true favorites because there have been some seriously awful flops.
Today I was craving pumpkin muffins since I can’t enjoy the Starbucks Pumpkin Cream Cheese Muffin anymore (sniff, sniff, tear). After a little searching on Pinterest with lots of dead-end and spam links (don’t even get me started on the problems with that site), I decided to try to adapt this recipe from The Yummy Life and it worked out pretty well. I decided to forego the granola streusel topping though and I cut back on some of her amounts for sugar and spice.
• 1 3/4 cup Pamela’s gluten-free baking mix
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp pumpkin pie spice
• 2 eggs from pastured chickens
• 1/2 cup packed brown sugar
• 1/2 cup plain whole milk yogurt
• 1 can (minus 3 Tbsp that I used in another recipe yesterday) pumpkin purée
• 2 Tbsp butter, melted
• 1/2 cup chopped (with a hand chopper) gluten-free granola (I used TJs loaded fruit and nut kind and it had a lot of big chunks which is why I chopped it first)
Preheat oven to 400. Toss all the ingredients in your stand mixer, mix until combined. Spoon into paper lined muffin tins. Bake for 20 minutes or less. (I recommend less. I followed the 20 min and wound up with some extra crispy tops.)
My sister-in-law’s husband made this amazing banana spice cheesecake for her birthday. Before that cheesecake I never would have considered banana and the spices you would find in a pumpkin pie together. I was inspired by it to make some muffins.
• 2 1/3 c gluten free flour mix
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 1/2 tsp pumpkin pie spice
• 1 cup brown sugar
• 1/3 cup olive oil
• 2 Ener-G “eggs” or if you can have eggs, regular ones
• 1 tsp vanilla
• 1/2 cup water, milk or almond milk
• 2 1/2 bananas (almost black ones work best)
• 1/2 cup sliced almonds
Preheat oven to 350*F.
Prepare your egg replacer, whisk until frothy.
Mash your bananas until mostly smooth.
Mix remaining ingredients together with bananas and egg replacer.
Spoon into greased muffin tin. Bake 25 minutes or until a toothpick inserted into the center comes out clean.
Cool a couple minutes in pan and then remove to wire rack so they don’t get soggy.
Makes one dozen muffins.
Since I’m now dealing with Bean’s food allergies and trying to prepare food for her, I am going to try and share some recipes from time to time that take those allergies into account, taste good and are kid friendly. Maybe there are some of you out there dealing with some of the same problems and can be helped by it.
As such, these muffins are gluten, casein and egg free. They taste great though and you would never know it. Muffins are a really simple food for kids. I haven’t met a kid yet that doesn’t like muffins. This recipe isn’t super fancy. I basically slightly modified the instructions on the back of a mix box.
-About 4oz of dried cranberries (I used around half of an 8oz bag)
-10oz jar orange marmalade
-1 box 365 Everyday Value Gluten Free Muffin Mix
-6tbsp Earth Balance organic buttery spread, softened
-1 cup alternative milk (I use a blend of coconut, hemp, soy, and rice)
Preheat oven to 350. Mix all ingredients together. Spoon into muffin tin. Bake for 16 minutes or until a toothpick inserted into the center comes out clean (mine actually took about 20 minutes). Turn onto rack and cool completely.
I tend to make a batch of various muffins every couple of weeks and freeze them. I defrost them in the microwave for 45 seconds and then break them up into bite sized pieces to feed Bean. My last batch was similar to this one, but instead of the orange marmalade I used two mashed bananas and instead of cranberries I used diced peaches from two individual fruit cups. I think my next batch will probably be blueberry.
…until you have had these muffins.
And after that slightly complicated bit of baking I am reminded of why I have two different mixers (Kitchenaid Stand and Hamilton Beach Hand), a Kitchenaid food processor with a chopping/grating blade, several mixing bowls, two Wilton muffin pans, and a whole host of other utensils that filled my sink after completion.