Pumpkin Muffins

Let it go on the record that I am not a big fan of pumpkin. I am one of those freaks who doesn't even like pumpkin pie. Until last year the only way I enjoyed everyone's favorite fall vegetable was in Thai curries. Then I tried making pumpkin bread, and the result was a moist, spicy cake that tasted nothing like pumpkin but quite a lot like heaven. At that moment, I was converted from an unbashed pumpkin hater to an ambivalent, tentative pumpkin eater. In honor of the season, and as an experiment in preparation for Thanksgiving (which will be my first opportunity to wow my family with my gluten-free creations), I made some GFCF (gluten-free, casein-free) pumpkin muffins the other day. This recipe is designed with holiday feasts in mind, as it makes a big batch of two-dozen muffins. I warmed them in the toaster this morning for breakfast and before I knew it I had eaten three!

Pumpkin Muffins

2 1/2 cups of my Gluten-Free Flour Mix
3/4 cup coconut flour
2 cups pumpkin puree, or one 15 ounce can (unseasoned)
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup sugar (I prefer Sucanat)
1/2 cup maple syrup
1/2 cup water or milk
2 tablespoons pumpkin pie spice mix
4 eggs

Preheat oven to 350 F. Mix all dry ingredients in a large bowl. Whisk wet ingredients together in a separate bowl, then fold into dry mixture. Whisk all ingredients until combined and smooth.

Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Makes 24 muffins.