“No one will feed you as well as someone who loves you” ~ Alton Brown
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Every so often, I run across a recipe that makes me want to forgo the usual niceties of a formal post. The introduction, the story, the delicate foreplay, because it would only slow you down. What you should really do is grab your shoes, scribble a list, and hustle down to the corner grocery.
I'm not even kidding.
This is one such recipe, inspired by a cooking magazine I picked up in the grocery check-out line (a consistently dangerous place). How can anyone resist all of the enticing pumpkin recipes?
I've been baking a lot lately.
In the name of gluten-free treats, it's definitely been a learning process. A winding road of sorts, filled with excitement, and (truth be told) a little bit of mourning. They don't always produce something as light and fluffy as those with all-purpose flour. But mostly, I've been happy with how well things have been turning out.
I was chatting with a reader this weekend about making swaps in the chocolate pumpkin blondies and realized there's a bit of a shortage in the pumpkin category here on the site. Probably, because while I'm a huge fan, it can feel a little overdone this time of year.
Come to think of it, we may be short on holiday recipes in the index, so I'll work on a few of those too
Anyway, it's food season! And I'm here for you.
Until then, I don't like hard selling you on recipes, but if you need a super easy, two bowl, gluten-free, lightly sweetened pumpkin muffin? These are them. They're crazy good, substantial, and not cake-like. Crumble-topped, a bit custardy when hot, and not-at-all when cooled.
So, so good ..
A few notes:
Most muffin recipes that yield twelve converts into a standard 9×5″ loaf with more time in the oven. While I haven't tried with this one, I imagine if you went for 40 minutes, you should be close.
Different brands of canned pumpkin puree vs. homemade have different water content and can affect the outcome, if ever so slightly. I've found homemade varies, and Libby's (which is at most conventional groceries) to be thicker than Trader Joe's.
If you don't have a non-stick muffin tin, I love this one. Muffins and mini frittatas release without any worries.
~ Adapted from Better Homes and Gardens
Pumpkin-Walnut Streusel Muffins
- 1 ¼ brown rice flour
- ⅓ cup quick-cooking rolled oats
- ¼ cup flaxseed meal
- 2 tsp pumpkin pie spice
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs, lightly beaten
- ¾ cup canned pumpkin
- ½ cup natural sugar (Sugar in the Raw or Turbinado) - or brown sugar
- ½ cup milk (any nut milk will be great as well)
- 3 Tbsp canola oil
- 1 tsp vanilla
- ½ cup walnuts (or pecans)
- ¼ cup rolled oats
- 2 Tbsp natural sugar (or brown sugar)
- 2 Tbsp butter
Cream Cheese Drizzle (Optional, but Delicious)
- 1 oz cream cheese, softened
- 2 Tbsp powdered sugar
- 1 - 2 Tbsp milk
- Preheat oven to 375° F and coat twelve muffin cups (it's best not to use paper baking cups for these)
- In a medium-sized bowl, add the flour, oats, flaxseed, pumpkin pie spice, baking powder, and salt. Combine and make a well in the center.
- In another medium-sized bowl, add the eggs, pumpkin, sugar, milk, oil, and vanilla.
- Add all at once to the flour mix. Stir until just moistened (your batter will be lumpy). Spoon into the prepared muffin cups
- In a small bowl, add the nuts, oats, sugar, and butter. Combine and sprinkle over muffins
Cream Cheese Drizzle
- In a small bowl, stir together the cream cheese and powdered sugar until smooth.
- Gradually stir 1 to 2 Tbsp milk, until you've reached drizzling consistency
Bake and Finish
- Bake 15 minutes, or until a toothpick comes out clean
- Let them cool in the muffin cups 15-20 minutes before removing them. Drizzle with the cream cheese frosting