Recipes by the Sea That’s me, one of those pumpkin freaks. I’m not into the overly sweetened lattes and fake flavoring but real pumpkin, even if from a can is a great way to add flavor and nutrients to both sweet and savory dishes. Try adding a few spoonfuls into a light cream sauce with a touch of nutmeg and grated parmesan for a fabulous sauce for pasta or fish. These pumpkin muffins are always a hit, and we are enjoying ours with a side of pumpkin butter. Happy fall y’all!
Pumpkin Muffins Crumb Topping: 2 tablespoons granulated sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 4 tablespoons unsalted butter melted scant 1/2 cup gluten-free flour
Muffins: 1 1/2 cups GF flour see note 2 teaspoons ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
2 large eggs 2/3 cup light brown sugar 1/3 cup canola, vegetable or melted coconut oil 1 1/4 cups canned pumpkin puree 1 teaspoon vanilla extract 1/4 cup roasted pumpkin seeds
Instructions: For the crumb topping: In a medium bowl, combine sugars, spices, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside. For the muffins: Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree, and vanilla, until combined. Add flour mixture, and stir until combined, but do not to over-mix. Divide the batter between 12 muffin cups. Scatter a few seeds and crumble topping on each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Volume 5, Issue 58
5
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