I patiently waited while Starbucks stocked their stores with pumpkin scones, cookies and of course pumpkin spice lattes.  I resisted when the pumpkin M&Ms hit Target.  But now that it is officially fall, I am embracing pumpkin like there is no tomorrow.  Starting with gluten-free pumpkin muffins.

Sure, it might still hit 80 degrees during the day here in Southern California, but the mornings and evenings are starting to feel like autumn and that’s enough to me.  I even had to wear a sweatshirt to crossfit one morning because of a chill in the air.

So about these gluten-free pumpkin muffins.  Prior to making these muffins I had many failed attempts at gluten-free pumpkin baking and usually ended up with a very gummy and not so pleasant tasting result.  But then I made these muffins and all was right in the world again.

This recipe comes from the Gluten-Free Goddess and it’s pretty much perfection.  I made a few tweaks on my end, and next time, I’m definitely adding chocolate chips.

Gluten-Free Pumpkin Muffins (makes 12 muffins)

Ingredients:
1 cup sorghum flour
1/3 cup coconut flour
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/3 cup maple syrup
1 cup pumpkin puree (use the plain pumpkin from a can, not pumpkin pie filling)
1 tablespoon olive oil
2 eggs
1 tablespoon vanilla extract
1/2 cup almond milk

Directions:

Preheat your oven to 350F.  Line a 12-muffin tin with paper liners or grease the inside of the tin with cooking spray.

In a large mixing bowl add all of your dry ingredients and mix until well blended.  In a smaller bowl mix your wet ingredients.

Slowly fold your wet ingredients into the dry ingredients and continue to mix well.  I used a stand mixer for this, but you can use a hand mixer or just a good ol’ fashioned wooden spoon.  Be sure to mix well to ensure there are no extra clumps or lumps.

Spoon your batter into the muffin tins.  This would also be the appropriate time to add some chocolate chips or chopped nuts to your muffins.

Place in the oven and bake for 22-25 minutes.  The muffins should be nice and firm in the middle.

Remove muffins from the oven and let them cool.  Enjoy with a nice pat of butter, pb, jam, you get the idea.

Welcome back fall.  It’s good to have you back.