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:
These gluten free french toast muffins taste just like french toast but without the hassle. All you have to do is mix a few things together and toss them in the oven. No watching and flipping required – making them perfect for brunch! Of course you can use fresh gluten free bread, but if you’re like us and have a few bags of stale gf bread in your freezer, this is the recipe you’ve been waiting for. Whole grain, white, poppy seed, raisin – all will work wonderfully.
Scroll down to find the recipe.
Like this? You might like these other posts from gfandme.com:
Okay, what I’d like to say is “look at my fantastic muffins with their nice plump berries and beautiful white cake,” but alas I can’t: it would be a lie. Those muffins pictured below aren’t my muffins. They are somebody else’s muffins.
Why would I post a picture of someone else’s muffins, you ask? Because I just accidentally deleted 197 photos off of my hard drive. Those pictures included my pictures of these field berry muffins (along with two new breads and some fantastic spicy oatmeal cookies – not too mention the snowstorm we had a week ago… Oh and the woodpeckers and the deer that have been hanging around since). Some days I hate technology. It’s not like I ever accidentally threw away a canister of film. (Yes I remember actual film – I am old enough to know why cell phones make that clicky noise when they record an image.) And if I had of picked up a roll of film, opened my cupboard, pulled out my bin and “accidentally” dropped it in the trash, after I realized what a silly a** I’d been, I could have laughed it off, reached back in and plucked it right out again, ready to mail to the developers. (Yes, I remember that too.) Somehow I don’t think I can reach into this black box of mystery humming along beside me and recover my digital files…
Anyway, I digress. I wallow. I resort to clip art. You’ll just have to trust me when I say that this recipe results in moist and fluffy vanilla muffins ready for your own add-ins. Here we used a berry mix but chocolate chips or nuts would also be great.
When I make them again, which will be soon, I will take a picture – not delete it – and post it proudly for all to see.
Looking for gluten free muffin recipes? You might like these recipes from gfandme (and yes these are actual photos of gfandme’s actual muffins not reasonable facsimilies):
We had some leftover strawberries from making this salad and decided to use them up in some gluten free muffins. The delicate flavour of strawberry can easily be overpowered in baked goods, so to intensify the berry-ness of these muffins we use strawberry coulis both as a wet ingredient and as a garnish while serving. We also use mild and slightly sweet coconut and oat flours which compliment the strawberries, keep these muffins moist and light and pack nutrition and fibre into every bite. With your favorite morning cup of “pick me up,” these muffins make an awesome weekend breakfast!
Looking for gluten free muffin recipes? You might also like these:
NOTE: We always use certified gluten free oats and oat flour. However, some people with celiac disease or gluten intolerance can still have reactions to oats. If you have concerns about using oats and oat products, you should speak to your physician.
Inspired by our trip to Maui, Geoff and I decided to try to make something that would bring together some tropical island flavours. Made with Tahitian vanilla, shredded and ground coconut, and chunks of fresh pineapple, these Pina Colada Muffins certainly do the trick. On top of all that, the almond flour base makes them hearty and the applesauce keeps them moist for days. We will certainly be making these again! These are based on the almond flour raspberry muffins we posted earlier. Like those muffins, these should be stored in the fridge and taste even better the next day when the flavours have a chance to meld.
I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier.