Pumpkin Molasses Muffins [GF]

 
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I don't always hop on the pumpkin band wagon that comes around early September, but I do love pumpkin muffins. With my recent change-over to being gluten free as much as possible, I have been baking up some alternatives hoping to achieve that 'tastes like gluten' feel. These are no exception and I'm super happy with how they turned out. After browsing recipes on recipes looking for a gluten free muffin recipe, I just decided to sorta wing it and make my own. I used a recipe by Ellie Krieger that was featured on food.com and made a few changes. I was so relieved when I broke a freshly baked muffin in half to find that perfect, soft, fluffy texture I desire in a muffin. Gluten free recipes don't always taste the way you want and that's part of the struggle (some would say fun) of gluten free baking. I think this recipe will be a repeat offender in my kitchen this fall. Let me know if you like it!

 
 

PUMPKIN MOLASSES MUFFINS [GF]

MAKES 9-12 MUFFINS

Adapted from Ellie Krieger

 

INGREDIENTS:

  • 1 cup gluten free flour blend (I used bob red mills 1:1 baking flour)
  • 3/4 cup gluten free oat flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/4 cup raw, unsalted pumpkin seeds
  • (optional) almond meal for sprinkling

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Brush muffin tin with oil or use cup liners.
  2. In a medium bowl, mix together both gluten free flours, baking soda, salt, cinnamon, cloves, & nutmeg.
  3. In a separate bowl, whisk together sugar, molasses, coconut oil and 1 egg until combined. Add the other egg and whisk. Add pumpkin and vanilla and mix.
  4. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Whisk just until combined. Do not over mix!
  5. Pour batter into muffin pan and sprinkle with the pumpkin seeds and almond meal, if using.
  6.  Bake for 18-20 minutes or until a wooden pick inserted in center of muffins comes out clean.
  7. Let cool on a wire rack for 15 minutes, and then remove each muffin to cool completely on rack.
  8. (optional drizzle) I didn't measure, but whipped up a tiny batch of maple butter to drizzle over the muffins. I melted about 1 TB of butter, about 2 TB of maple syrup, and then added just enough confection sugar to create the right texture. SO GOOD :)
 
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