oh hey everyone! guess who’s back in the baking game? this pregnant lady.
if you follow me on snapchat (find me at username hooleywithaz) you might have seen some of my gluten and dairy-free baking shenanigans lately. long story short, and which i will be going into in more detail in the future, we’ve been battling some pretty severe eczema with Amelia over here. the good news is that thanks to some dietary changes and some amazing topical treatments (both of which we hope are temporary after some months of working everything out), she is now a happy, itch-free toddler who can wear short sleeves and run around in her birthday suit.
we are starting to slowly transition gluten and dairy back into amelia’s diet, starting with dairy, but because it’s slow, i’m still doing a lot of modified cooking and baking. and while there are a lot of great commercial gluten-free products out there, sometimes you just want to bake something homemade, you know?
enter the savior: mama hools. my mother has a special set of skills, many skills. one of these skills happens to be cooking for people with food allergies. and i’m talking real food allergies, not “i want to lose weight so i’ll tell myself i’m allergic to gluten” allergies. she also happens to know how to adjust recipes to make them taste delicious, even when they’re free of anything seemingly tasty. she’s a magical fairy, i’m telling you.
she has many amazing recipes, but one of our favorites is her gluten-free (and dairy-free) pumpkin muffins. they are moist, flavorful, and freeze beautifully, which makes them the holy grail of gluten-free muffin recipes. she found the original recipe at gluten free goddess, but modified it a lot to accommodate some additional allergies and in my opinion, made it easier and better. i would choose to eat this pumpkin muffin recipe, and i’m not even gluten-free.
i posted a picture of this deliciousness on my instagram and got so many requests for the recipe that i thought i’d share it here. if any of you are gluten-free, or just looking for an awesome pumpkin muffin recipe, i highly suggest that you make these. let me know if you have any questions on the ingredients or the recipe, just leave a comment and i’m happy to help!
gluten-free pumpkin muffins (makes 12-16 regular muffins)
- 2 C. all-purpose gluten-free flour (w/ xanthan gum added, my flour called for 1 1/2 tsp. for this amount of flour and type of recipe)
- 1/3 C. organic coconut flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1 1/3 C. coconut sugar (mix it with enough maple syrup to make it packable)
- 1/3 C. olive oil or coconut oil (i used coconut)
- 2 eggs
- 1 Tbsp. vanilla extract
- 1/4 tsp. lemon juice
- 1/2 C. almond or coconut milk (i used almond)
- 1 can pumpkin puree
preheat oven to 350 F. whisk together dry ingredients. add in wet ingredients, mix well by hand or mixer, making sure all dry ingredients are incorporated. if desired, stir in by hand 1/2 C. roughly chopped pecans, walnuts, raisins or chocolate chips.
line a muffin tin (regular or mini) with liners or grease well. spoon batter into tins, filling close to the top. smooth the tops with the back of a wet spoon. bake 15 minutes for mini muffins, 22-25 minutes for regular muffins. let cool and remove gently. store in a tupperware, or freeze. to defrost: 5-10 seconds for mini muffins, 10-20 seconds for regular muffins. keep an eye on them though, i’ve burnt my fair share, they go faster than you think!