Pumpkin Muffins: Why? WHY NOT?! October 7, 2011

Fall has officially hit the Goodnight kitchen with a bang!!  Perfectly delicious!!

Gluten-Free Pumpkin Muffins

Adapted from Lapaz Farm http://lapazfarm.homeschooljournal.net/2011/09/16/gluten-free-pumpkin-muffins/ and
Mrs. Wdowiak’s pumpkin muffins

Dry Ingredients:
1 ¾ cup gluten free flour blend (I used Bob’s Red Mill All-Purpose Baking Mix)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. pumpkin pie spice
¼ tsp. nutmeg

Wet Ingredients:
¼ cup vegetable oil
¼ cup applesauce
2 eggs
1 cup sugar
¼ cup maple syrup
1 16 oz. can unsweetened pumpkin
1 tsp. vanilla extract

Heat oven to 375 degrees. (My friend Robin taught me this makes your cupcakes crown prettier… Try it, see if  it works for you!) Stir the wet ingredients together in a medium bowl. Stir the dry ingredients together in a larger bowl. Combine the wet and dry ingredients in the larger bowl.  Scoop the batter into the muffin cups. (I made 2 dozen mini muffins and 10 large muffins. My mini muffin cups are a perfect 1 TBSP scoop and my large muffin cups are a perfect ¼ cup scoop.) Bake the mini muffins for 10-13 minutes and the large muffins 20-25 minutes, or until a toothpick inserted comes out clean and the tops are slightly un-springy (yes, a very technical term!)

One friend suggested frosting with cream cheese icing, but I’m not sure these need anything extra! They’re moist, perfectly pumpkin-y, and the perfect dessert on a cool fall evening!!

Enjoy!!

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