Recipe: Pumpkin Spice Muffins (ala Olivia*) from The Lagasse Girls in The Gluten Free Table Cookbook
- 1/2 cup of canned pumpkin
- 1 1/4 cups of all- purpose gluten free flour blend (I used this one minus the tapioca flour)
- 1/2 cup light brown sugar (I used a heaping 1/2 cup)
- 2 teaspoons baking powder (I used Clabber Girl)
- 1 heaping teaspoon of pumpkin pie spice (I substituted a teaspoon and a half of cinnamon with 1/2 a teaspoon of ginger, and a 1/4 teaspoon of nutmeg)
- Pinch of nutmeg (I skipped this)
- 1/3 cup of dried natural cranberries (I used a 1/4 cup) These aren’t in the picture below.
- 1/2 cup of milk (I used vanilla soy milk)
- 1 large egg
- 1/2 cup of orange juice
- 2 1/2 tablespoons of orange zest (I switched things up and didn’t do this, instead I put in about 4 tablespoons of apple cider which also isn’t pictured)
- 1/2 stick (4 tablespoons) unsalted (mine wasn’t unsalted) butter, melted
- 1/2 teaspoon of all-natural vanilla extract
*”ala Olivia” refers to my spin on any recipe, which is what usually happens when I make something anyway.
There are three steps initially if you are using real pumpkin vs. canned pumpkin. I’m not going to add those here because that’s not how I made my muffins. So, technically I’m listing step 4 as step 1. If you want to make them with real pumpkin, buy The Lagasse Girls Cookbook! 😉
1) Preheat the oven to 400 degrees Fahrenheit
2) Line one 12- cup muffin tin or two 6- cup tins with paper muffin cups. (Or do what I do and just grease the tin.)
3) In a medium-sized bowl, combine the flour blend, sugar, baking powder, pumpkin spice, nutmeg, and cranberries and stir with a fork to mix well. (it will look like the picture below)
4) In a separate bowl, combine the milk, egg, orange juice and zest, butter and vanilla extract. Stir well to blend thoroughly. (This is where I added in the apple cider for more moistness.)
5) Add the canned pumpkin to the wet mixture and stir well. (It will look like the picture below.)
6) Gently but thoroughly fold the dry ingredients into the pumpkin mixture. It’s okay if the batter still contains a few lumps. (I added the wet to the dry. You can see it below.)
7) Spoon the batter into the 12 muffin cups, dividing evenly and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
The recipe does have some other steps past this point, but I haven’t found these steps necessary in my making of these muffins.
So. . . . .