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.
Scroll down for the recipe!
Like this? You might also like these other great recipes on gf and me:
gluten free, dairy free spiced carrot cake
(who doesn’t LOVE carrot cake!)
gluten free, dairy free almond flour raspberry muffins
(not my recipe but one of my all-time favorite muffins)
gluten free fruit-filled oatmeal muffins
(Still one of our go-to weekend breakfasts)
gluten free pumpkin muffins
What you’ll need:
Don’t faint. The list of ingredients may be long but the instructions below are not. I promise.
3/4 cup rice flour
1/4 cup tapioca flour
1/2 cup almond flour
1 teaspoon xanthan gum
1 1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon allspice
1 cup pumpkin puree
1/3 cup oil
TIP: Feeling guilty about all the sugar in these, I used light tasting olive oil for the oil and it worked fantastically well.
OPTIONAL: 1/2 cup raisins or other dried fruit, 1/4 cup walnuts, sugar and cinnamon for sprinkling
What you’ll do:
Okay. After that epic list of ingredients, here are the super-easy instructions.
Preheat oven to 350 degrees and either lightly grease or line a muffin cupffin pan with paper liners
In large bowl, whisk together the dry ingredients. In medium bowl, stir together the pumpkin, eggs, and oil.
Make a well in the dry ingredients and add the wet. Stir together and, if using, add the nuts and dried fruit. See simple!
Now divide into your cupffin cups. Sprinkle with extra cinnamon and sugar if desired, and bake for 25 minutes.
These are good warm, but they really shine the next day after the flavours have had time to greet each other and mingle a bit.
Add a pile of not-too-sweet cream cheese icing and these cupffins will grow up to become full blown cupcakes!
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada