Friday, October 14, 2011

Pumpkin Muffins {gluten, dairy and egg-free}

Pin It I am a summer person. I prefer the hot weather over the cold. But there sure are some appealing things about the onset of autumn - like the warm comfortable flavors we've started enjoying again. Pumpkin muffins just scream "Fall has arrived"! So here's a fall-ish recipe for you to try, free of all those troublesome allergens and easy to put together. NOTE: I always have trouble getting these muffins out of the muffin papers - they really stick. If anyone has a trick to help with that, please share!  

Pumpkin Muffins {gluten, dairy and egg-free}

1 1/2 cup sorghum (or millet) flour
1/2 cup potato starch
1/2 tsp xanthan gum
1 TBSP ground flax seed meal
1 TBSP baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
dash of allspice
1/2 cup brown sugar
1 cup pumpkin puree (fresh is best, but canned is fine)
1/4 cup oil
1-1 1/4 cups non-dairy milk (I prefer almond milk)
1/2 cup chopped walnuts (optional)

Step 1 - In a large mixing bowl, whisk together dry ingredients (flours, xanthan gum, flax seed meal, baking powder, salt, cinnamon, nutmeg and allspice).
Step 2 - To the dry mixture, add brown sugar, pumpkin puree, oil and milk.  Using a hand mixer (or stand mixer), thoroughly combine.
Step 3 - By hand, stir in walnuts.
Step 4 - Line muffin tin with 12 muffin papers and fill fairly full.  Bake at 400F for 20-25 minutes.
Note:  When removing from the oven, let cool a few minutes in the muffin tin.  As soon as they are cool enough to touch, remove muffins to a cooling rack.  This prevents the bottoms from getting soggy.


So simple, even a nine year old can do it!
Make-ahead tips:  Muffins are always best fresh out of the oven so I don't make these ahead of time.  Instead, I mix up my dry ingredients the night before.  Then in the morning I just have a few ingredients to add.  It makes morning muffins do-able.  In fact, last week when I made these I had a sick and fussy young one to tend to.  So I relied on my nine year old to assemble the muffins.  Since I had already mixed the dry ingredients the night before, it was just a few steps for her to follow to finish the job - and she did great!

This recipe is being shared at LifeologyBetter Mom MondayMelt In Your Mouth MondayMonday ManiaMake Your Own MondayInspire Me MondaySlightly Indulgent TuesdayFat TuesdayTraditional TuesdayAllergy Free WednesdayHealthy 2day WednesdayGluten Free WednesdayWhat's Cooking WednesdayCast Party WednesdayReal Food WednesdayWednesday Fresh FoodsFull Plate ThursdayDelightfully Inspired ThursdayFrugal Food ThursdayGluten Free FridayFoodie FridayFresh Bites FridayFoodtastic Friday

14 comments:

  1. Here's my trick...don't use the papers. Just use cooking spray or a swirl of shortening on the bottom, or some earth balance smeared on the bottom of each pan. Just did this last night for our blueberry muffins.

    ReplyDelete
  2. Sounds yummy! Just found you from Inspire Me Monday! I'll be following as I am 9 months in to being diagnosed with lots of food allergies including eggs, dairy, and gluten. So happy to find other people out there to connect with! You can check out my journey at http://kitchen-garden-love.blogspot.com

    ReplyDelete
    Replies
    1. Glad to have you stop by! I just checked out your blog and it looks yummy! I actually sent a link to my friend for your pesto - she was just wanted to make some homemade. I noticed you use goats milk/cheese. We've just been experimenting with that for my daughter and she seems to be doing well with it - and yes, she likes it!

      Delete
  3. It's hard to beat pumpkin muffins! I'm sure these are delicious. :-) Came over from GFW. ;-)

    Shirley

    ReplyDelete
  4. Pumpkin muffins and GF. Could it get any better? If you haven’t already, I'd love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.

    ReplyDelete
  5. Stopping by from foodtastic friday, these look yummy, love pumpkin!

    ReplyDelete
    Replies
    1. I love your recipe! Thank you for sharing it with us at Cast Party Wednesday! ~Sheryl @ Lady Behind The Curtain~

      Delete
  6. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  7. I am finding pumpkin wonderful for gluten free cooking... it makes everything so moist and has such a wonderful flavor. Thank you for sharing your allergy free recipe on foodie friday.

    ReplyDelete
  8. Yum, these sound delicious! Thanks for linking up to Healthy 2Day Wednesday, and come back next week to see if you were featured.

    ReplyDelete
  9. i have no idea love - maybe rim them with melted butter? butter is good, right? haha. only they wouldn't be dairy free at that point. olive oil?

    beautiful recipe by the way!

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again with week with more seasonal & fresh/whole food posts :) xo, kristy

    ReplyDelete
  10. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

    ReplyDelete
  11. YUMMY, I LOVE pumpkin!! Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com

    ReplyDelete
  12. Could I sub the brown sugar with maple syrup or honey?
    Thanks, Cheryl

    ReplyDelete

Thanks so much for your comment! Due to a high volume of spam, comments are being moderated. Your comment will appear as soon as it as been approved.