As the chilly weather persists, I find myself going back to the pantry and reaching for my canned pumpkin. It’s the perfect ingredient for fall cooking and for those of us who are gluten-free, I find that pumpkin works well with gluten-free flour, adding flavor and good texture. Last week I continued experimenting with pumpkin in the kitchen and made two versions of pumpkin muffins, a sweet and a savory.
I went to Sara Foster’sFast, Easy, Fresh cookbook for baking guidance and used her pumpkin muffin recipe to create the basics for my batter. I used the same amounts of ingredients that Sara Foster calls for, but once I made the batter, I split it in half, divided between two bowls. In one batch I added a mix of semi-sweet chocolate chips and white chocolate chips, to make my sweet muffins and for the other batter, I added golden raisins to make it savory. (Feel free to substitute regular raisins for golden as the golden can be difficult to find. I spent weeks looking for golden raisins and finally found them at Return to Eden and Wal-Mart.)
I knew that I was going to be doing a variety of entertaining over the weekend so I thought making two different types of muffin would allow me to use them throughout the weekend. I used the chocolate chip muffins to serve with ice cream and chocolate sauce to celebrate a friend’s birthday. I planned on using the savory muffins to serve with the Crockpot chicken chili I was making for dinner the next day.
Of course I also created my own flour mix and I think it worked well. I’m a big fan of the almond flour and tapioca flour right now. The rice flours add a good base to the mixture.
Foster’s cookbook says this recipe makes 12 large muffins but I ended up with 18 muffins. (Mine were probably a little smaller than Foster’s, but still a nice size.)
Flour Mix (total 3 cups):
½ cup potato starch
½ cup almond flour
1 cup white rice flour
½ cup tapioca flour
½ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup sugar
6 tablespoons butter, melted and cooled to room temperature
2 large eggs
1 15 ounce can pumpkin puree (1 ½ cups)
1 cup milk
¾ cup golden raisins and ¾ cup chocolate chips (or if you want to make just one batch of sweet or savory, double the amount of your desired ingredient)
Preheat the oven to 375. Line muffin tins with liners and spray the top of the pan with Pam.
Combine the flour mix, baking soda, baking powder, cinnamon, nutmeg and salt together in a large bowl.
In a separate bowl, stir the sugar, butter and eggs together. Stir in the pumpkin puree and milk into the bowl and mix. Pour into the bowl with the flour mixture and mix. Once blended, you can separate the batter in half and add your raisins and/or chocolate chips. (Note: I didn’t use a mixer for this recipe and the muffins turned out totally fine; the batter probably could have been blended a little better, but I didn’t notice a major difference.)
Scoop batter into muffin tins and bake on center rack for 25 minutes. Allow the muffins to cool for a few minutes in the tin before removing them and letting them completely cool on a wire rack.
These muffins are a perfect fall treat, and very versatile! They were perfect for birthday entertaining, a cupcake without the icing but the chocolate sauce made up for that! (I warmed the muffins up before serving so they went well with the ice cream and sauce.)
David didn’t love the golden raisins in the savory muffin and when I make them again, I’ll probably use fewer raisins. I definitely think you can make the muffins plain too. They tasted great with the chicken chili because the cooled down the spicy flavor of the chili. I’ve been enjoying them all week and they freeze well too. Great for an afternoon snack with coffee or tea.