Fall baking seems to be all about pumpkin. I like muffins rather than breads for their great texture and super portability. Donuts are pretty much just sugar and grease bombs which I reserve to eat once or twice a year. Pumpkin roll is lovely for company but if it is just me, the muffin rules!
This muffin recipe is my own version of a pumpkin muffin using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics. They are easy to make, perfect in texture and totally yummy.
I do love to sprinkle them with chunky sugar; used for fancy baking. They would be extra nice with a streusel topping. Look at my other muffin recipes and there are a couple versions I use that you can apply to give that lovely top to your muffins.
I freeze any I won’t eat in 2 days; in a Ziplock freezer bag. They make super school or work snacks
2 cups brown rice flour mix (see below)
2/3 c granulated sugar or coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
1 tsp cinnamon
½ tsp. ginger
¼ tsp nutmeg
1 c packed canned pumpkin
2 lg eggs beaten
½ c milk, 1 or 2 percent plus 3 extra tbsp. if you use the palm sugar
½ c canola oil
Heat oven to 350 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 12-14 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl. Combine milk and oil, beat in eggs. Add liquids and pumpkin puree to big bowl; stir until fully blended.
Fill muffin pans 2/3 full. Bake 23-24 min until golden brown. Do not overbake or they get dry. Remove immediately from the pans and cool on a rack. I like to sprinkle the muffins with big sugar granules before baking for crunch. Freezes well for up to 3 weeks. Keeps in fridge (well wrapped) a few days.
Brown Rice Flour Mix mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour