Autumn has begun and so has the pumpkin-ocalypse! Everything is slowly being consumed with pumpkin spice flavor, sometimes with amazing results and sometimes with head-scratching disgust.
So I thought I’d jump on the bandwagon! Heh.
I wanted to share a recipe with you guys for gluten free pumpkin breakfast muffins. They are really tasty! I found a recipe in a magazine for pumpkin cakes using regular flours and converted it to gluten free. These are perfect if you know you’re going to have a busy morning: you can make them the night before and take them with you to have breakfast on the go.
Don’t worry, t looks like it has a lot of ingredients, but that’s mostly because I broke up the pumpkin pie spice into separate measurements (because I don’t have the spice mix).
1 cup flour blend
1 cup gluten free oat flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 tsp salt
1/2 cup sucanat
1 cup almond milk
3/4 cup pumpkin puree
1/4 cup coconut oil, melted
2 tsp vanilla
- Preheat the oven to 325°F.
- Mix all the dry ingredients. Mix the wet ingredients in a separate bowl or measuring cup.
- Combine the dry and wet ingredients until smooth.
- Grease a muffin tin (or line with cupcake wrappers) and portion batter evenly between the cups. A cookie scoop works well for this.
- Bake for 30-35 minutes, rotating muffin tin halfway, until a toothpick comes out clean.
- Allow to cool in the muffin tin for 10 minutes on a wire rack before removing to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
I apologize for the quality of this picture: I was in a hurry when I was taking it. So, while I took three separate pictures, none of them turned out very well.
Anyway, it’s getting to be a bit colder here, which is excellent chili weather. The best thing to eat with chili is cornbread (of course) so I make a lot of it. The trouble is that most recipes call for sour cream and milk, so I decided to try using some alternative ingredients.
This is the (super delicious) result. The recipe is a little bit of work, but it’s totally worth it.
11 1/4 ounces cornmeal (2 1/4 cups)
1 1/2 cups plain coconut milk yogurt
1/2 cup almond milk
1/4 cup avocado oil
1/4 cup coconut oil
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon teaspoon salt
2 large eggs
- Adjust oven racks to lower-middle and middle positions and heat oven to 450°F. Place a 10 inch skillet (preferably cast-iron) on the middle rack and heat for 10 minutes.
- Spread cornmeal on a rimmed baking sheet and toast on the bottom rack until fragrant and lightly browned, about 5 minutes.
- Transfer toasted cornmeal to a large bowl and whisk in yogurt and milk. Set aside.
- When skillet is hot, add the avocado oil and heat for another 5 minutes.
- Using potholders, remove the skillet from the oven and add the coconut oil to the hot avocado oil, swirling gently to incorporate. Pour hot oil mixture into the cornmeal mixture and whisk until combined (resist the urge to scrape the extra oil out with a spatula). Whisk in baking powder, baking soda and salt. The batter will immediately start to rise. This is normal.
- Whisk in the eggs then pour the batter into the hot skillet and place on the middle rack with a clean cookie sheet underneath to catch any drips that may occur.
- Bake for 12-15 minutes, or until the top begins to brown and crack and the sides are golden brown, rotating skillet halfway.
- Allow the bread to cool for 5 minutes in the skillet before flipping it out onto a cooling rack.
- Cool for 10 minutes and then serve.
- This works best with yogurt that’s past it’s date, which basically means it is more sour than fresh yogurt. I usually keep an eye on the dairy discount section of the stores I frequent and make this whenever I pick up a tub of coconut milk yogurt that’s about to “go bad.”
I love banana bread. It’s even better if it’s made in an easy to grab form like a muffin. I look for overripe bananas every time I’m at the store, specifically for these muffins. They make an awesome snack to take along to parks or road trips. You can also eat them for breakfast, but be prepared to eat three or four in one go.
I’m at a point in my pregnancy where blackstrap molasses sounds incredibly good. If you’ve ever had blackstrap molasses you will know how strange that is. I haven’t grown a taste for eating it by the spoonful yet, but I want to add it to everything I can, like mashed sweet potatoes or anything I bake. So the last time I made these and I only had 2 bananas I added some blackstrap to the batter because it was too dry, and why not? They turned out really well, so I’m including the adjustments as a variation at the end of the recipe.
Gluten Free Banana Muffins
1 3/4 cup flour blend (I use this one
sans milk powder)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut oil (or butter)
1/8-1/4 cup sucanat
- Preheat oven to 400°F. Put paper muffin liners into a muffin tin.
- Beat sugar and oil until creamy. Add eggs and mix until combined.
- Combine all dry ingredients in a bowl. In another bowl, mash the bananas.
- Alternate adding the flour mixture and the bananas to the sugar/oil mixture. Start with half the flour, mix until combined then add the bananas and mix until combined. Add the remaining flour mixture and mix until combined.
- Scoop batter into muffin cups lined with paper liners. Bake for 17-20 minutes, rotating muffin tin halfway. Allow to cool in the muffin tin for 5 minutes before removing to a wire rack.
1 tsp cinnamon
1 tsp vanilla extract
1/8 cup blackstrap molasses