Tahoe recipe: Gluten-free pumpkin muffins
You’d never guess these delicious muffins are gluten-free, but by incorporating ingredients like almond meal and ground oats into your baking, you can easily serve gluten-free baked goods to your family and friends (and you may find yourself feeling better about eating these treats, too).
These muffins are tender, sweet and full of that pumpkin flavor we crave this time of year. They are perfect to grab on those mornings you are rushing out the door, or as a snack on the way to the mountains to power you through some skiing or riding. I’ll often spread almond butter on mine for an extra filling bite.
Gluten-Free Pumpkin Muffins
Makes 12 muffins.
1 ½ cups almond meal
1 cup oat flour
1 ½ teaspoon pumpkin spice
½ cup sugar
¾ teaspoon salt
1/8 teaspoon baking soda
¾ cup pureed pumpkin
2 teaspoon vanilla
¼ cup almond milk
¼ cup vegetable or melted coconut oil
1 cup chocolate chips (optional)
¼ cup pumpkin seeds
Directions: Preheat oven to 375 degrees. Place dry ingredients together in a large bowl and mix well. Place wet ingredients in a separate small bowl and whisk until smooth. Use the whisk to incorporate the wet ingredients into the dry ingredients bowl; mix until smooth.
If using chocolate chips, fold them in once the batter is smooth. Line a 12-muffin tin with paper cupcake liners. Spoon the batter into 12 muffin cups, filling them ¾ of the way full. Smooth the tops using the backside of a spoon and sprinkle a couple pumpkin seeds on each one.
Bake for 25-30 minutes. Insert a toothpick into the center. If the toothpick emerges clean, the muffins are done. They should feel firm yet springy to a light touch. Remove and let cool completely.
Store in an airtight bag in the refrigerator.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.