Have a hankering for pumpkin in something other than pie? Or perhaps you have leftover pumpkin from making your pie? I've been serving these up to my Mama Mini Retreat, postpartum clients, co-workers, and friends all fall.
Three year olds love 'em. Grandparents love 'em. Let's bake!
Preheat oven to 400F. Grease a standard 12 muffin pan or line with paper liners.
Whisk together in a large bowl:
2 cups gluten-free all-purpose flour (I love Bella Gluten Free products)
1 tablespoon baking powder
½ tsp salt
⅓ cup of sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
Whisk together in another bowl:
2 large eggs
1 cup almond milk or coconut milk
⅔ cup sugar or packed light brown sugar
¼ to ½ cup melted coconut oil (¼ cup if you are serving immediately, ½ cup if you are enjoying over a few days)
1 tsp vanilla
1 cup canned pumpkin (or cooked, cold pumpkin if you are feeling ambitious)
(optional 1 cup chopped pecans or 2 teaspoons grated orange zest)
Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix, the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack and store in an airtight container.
Vegan? Try flax eggs instead of regular eggs. I like the simple recipe on Minimalist Baker.