It’s almost that time of year again, as fall coming is upon us. I am already seeing posts about pumpkin flavored coffee and teas. Yes, fall will soon be here, as the children go back to school and we enter into September. It seemed fitting to re-post the gluten free and paleo recipe for pumpkin muffins that always fill up this gluten free gal’s house each fall.
The time is right to post about the fall flavors and smells after passing through Dallas airport on the way to Baltimore to visit relatives. This gluten free gal made a pit stop in Teavana where Hannah the lovely teavanista shared some information about the chai tea flavors upon us for this beautiful time of year. Not only did this gluten free gal get to try something new, matcha tea, but also a lovely chai tea flavored drink to get the senses going.
In Los Angeles being sunny all year long, has it’s perks, however for this East coast gal, it’s always a bummer missing the sight of the colorful leaves and bountiful trees that line the streets of Connecticut.
Despite missing the beautifully lined streets, a short 2.5 hour drive takes Angelenos to Big Bear to San Bernardino county to experience snow and all the perks of fall and winter. It’s always nice to experience the flavors of fall regardless of living with sun nearly 365 days a year.
For those Angelenos looking for new recipes this gluten free gal came across a few great cookbooks to allow you to look forward to fall and whip up some new dishes and desserts. Listed below is the recipe for this gluten free gal’s take on gluten and dairy free paleo pumpkin muffins.
Social media websites like that of facebook and instagram certainly help with learning more about the various cookbooks and recipes that are available to help those of us with gluten intolerances or allergies. Gluten free, dairy free and paleo books seems to be the norm in many book retailers.
A cookbook that I look forward to using is Against all Grains and the Paleo diet. Against all Grains will teach you various ways to cook without using grains, which those that cannot tolerate grains in their diet will benefit from. Many know this to be the paleo diet.
Another great cookbook is, The Warm Kitchen by Amy Fothergill. For those of us that cannot have gluten, Amy also denotes her recipes to be made without dairy too. Anyone who cannot have either dairy or gluten knows not all gluten free cookbooks cater to both, so you will be pleased to know Amy’s cookbook is written straight from the heart to allow for both.
Below you will find the recipe for gluten free spiced muffins that you can amend any way you like to fit your dietary needs:
1 cup of raw cane sugar
1/2 cup of butter (soft) or crisco for a dairy free option
1 can of organic pumpkin puree
2 cups of Pamela’s products gluten free flour ( bread & flour baking mix) or gluten free flour of your choice
1/2 tsp salt
1 tsp gf vanilla
1/2 tsp cinnamon
1 tsp of baking powder
1 tsp of guar gum ( stabilizer)
Cream sugar and butter in one bowl. Add eggs, vanilla and cinnamon. In a separate bowl mix flour, salt and baking power. Slowly add this flour mixture to the first bowl of ingredients. Pour batter into muffin tins or bread tin for baking. Set oven to 325 and bake for about 18-24 minutes. Check muffins and once toothpick comes out dry, the muffins are complete.
You can find Pamela’s Products gluten free products at a local Wholefoods market, Sprout’s markets in Los Angeles and Orange Counties as well as at any local grocery store that carries gluten free products.