Lucy’s Gluten Free Pumpkin Spice Muffins

OK, OK. So I didn’t actually make them with pumpkin. When I went to the green grocer down the street for pumpkin, they had neither fresh (season over, whoops…) nor canned. Really, really set on trying this recipe now, I opted for a fresh butternut squash. Close enough, really…. very close in taste and texture. I’ve even read somewhere that a lot of canned pumpkin really is boosted with, if not entirely consisting of – butternut squash.

The recipe comes together like for any muffin… except for the extra measuring of ingredients to replace regular ol’ flour. Remember to not over mix and especially to not over bake. Truly important with GF baking, things can indeed get rather dry, rather quickly What am I always saying about using your nose, when something is in the oven…? When those aromas first hit you, whatever it is you’ve lovingly put together, it’s done.

I’m not sure who Lucy is, but I really like the recipe named for her.

Having said that, I did make a few modifications… I know what I like, and after all these years in all these kitchens, I can pretty much tell how a recipe will turn out. If you’re crazy for nutmeg add the full teaspoon in the recipe. That surely must be a typo on the package.. my goodness that’s enough nutmeg for a dozen batches!! Go with the few gratings as I did – this really is one of those ingredients where a little goes a long way. I also changed the vegetable oil to olive oil, which I’m sure you’ll find as no surprise. Why not add flavour, where you can…? If you’re going to the trouble to make something homemade, especially of the GF variety that involves, let’s face it, more work… more shopping, more measuring – you want the best possible outcome.

The last change, of course was butternut squash for the pumpkin. You could of course use canned pumpkin with good results. If you want to do the squash, just peel it, cut into into cubes and cook it in a bit of water. Stir occasionally, adding a bit more water as needed. Then purée it. That’s it. 1 regular sized squash gave me about 2 1/2 cups of purée. I’ll let you know what I did with the extra.

Lucy’s Gluten Free Pumpkin Spice Muffins

Quite handily, this recipe is included with the first purchase of Bob’s Mill brown rice flour. Handy because I’m still a novice in the world of GF baking – and currently in the doing-tons-of-research stage. Makes one dozen beautifully moist and tender muffins.

1/2 cup tapioca flour
1/2 cup garbanzo bean flour
1/2 cup brown rice flour
3 TBSP flax seed meal
1 tsp baking soda
Few gratings, fresh nutmeg
1 tsp cinnamon
1/2 tsp salt
1 cup sugar
1 cup pumpkin puree
1/2 cup extra virgin olive oil
2 large eggs

Preheat oven to 350° and line a 12 cup muffin pan with paper liners.

In a large mixing bowl, combine all dry ingredients together thoroughly, make a well in the centre and set aside.

In a smaller bowl combine all the wet ingredients, again mixing thoroughly.

Add the wet ingredients to the dry, stirring just until combined.

Fill cups and bake for approx. 20 minutes.