I was aiming for dairy free, gluten free pumpkin muffins but the resulting treats were so cake-like, I thought, “Maybe I’ve serendipitously come up with a recipe for gf pumpkin cupcakes?” Then again, I wanted to eat them for breakfast – and I just can’t let myself start eating cupcakes for breakfast. “So,” I decided, “they need a new name, something that encapsulates their light-yet-hearty crumb and spicy, sweet taste.” My first attempt was “muffcake”… but Geoff said that just didn’t seem right. In the end, I went with my next oh-so-creative idea: “cupffins.” Confused? Give them a try and you’ll see what I mean.
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Looking for a quick and easy breakfast or snack idea? This muffin recipe makes a single, large muffin that bakes right up in the microwave. 90 seconds and you have a warm breakfast to go! And it’s gluten free!The recipe is for a basic muffin that you can then put your own touch on. The one in the foreground of the photo is raspberry and the one in the background is chocolate chip. You can also swap out some of the gf flour for cocoa and build yourself a chocolate version!
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