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Gluten Free Pumpkin Walnut Muffins

The slightly sweet smell of baked goods in the air. The percolation of liquid hitting a hot surface. Bowls filled with lightly dusted deep red berries, and soft green melon balls. The grainy feeling of grey paper reminiscent of an age fading with the rise of cold, hard phones and tablets. These are the sensory memories that come to mind with this season, starting with Thanksgiving week. For as long as I can remember I’ve gone to my grandparents’ house for the Thanksgiving and Christmas holidays, and we’ve somehow already reached the time for holidays and the end of 2015. I associated the holiday season with waking up at my family’s house and going downstairs to start my day with morning coffee, homemade breakfast, and doing crossword puzzles while chatting with my grandparents.

As I’ve grown older, times have slowly changed. Where my holiday mornings would start off with a conversation with two sincere, loving role models, now I have only my grandfather (and his overly energetic dog) to greet me. Where it used to be the entire family for Thanksgiving, some years it’s now only a subset. My childhood habit of always visiting my grandparents sometimes becomes a simpler trip to my parents’ home. And when I used to stuff my face of wheat filled pancakes and waffles as a child, now I eat a smaller balanced gluten free breakfast of fruits, protein, and gluten free grains. These gluten free pumpkin walnut muffins are perfect for a holiday breakfast, or as a fall brunch snack. If you try out this recipe, let me know, I’d love to hear!

Gluten Free Pumpkin Walnut Muffins

Gluten Free Pumpkin Walnut Muffins

Ingredients

  • 1 1/2 cup sweet rice flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 cup almond meal
  • 1 1/2 tsp guar gum
  • 2 tbsp pumpkin spice
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 3 cups sugar
  • 15 oz pumpkin puree
  • 4 eggs
  • 1/2 cup coconut oil
  • 1/2 cup orange juice
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350F. Line 2 muffin tins.
  2. Mix the flours, starches, gum, salt, soda, spices, and powder together in a large bowl and set aside.
  3. Beat the sugar, puree, eggs, oil, and juice together for 2 minutes on low speed.
  4. Fold the flour mix into the wet ingredients until a batter has formed. Fold the walnuts into the batter.
  5. Transfer the batter to the muffin tins, and bake for 25 minutes, or until an inserted toothpick comes out clean.
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