Wednesday, August 26, 2009

pumpkin muffies

gluten free pumpkin muffieA little blurry, but you get the idea.

For years, my favorite thing at Panera was their pumpkin "muffies." It's a cross between a muffin and a cookie. Genuis. It's like they took a muffin and lopped off the top.

I was recently at Panera (by the way their classic salad is awesome) and I saw them in the case staring at me. Of course, when I start craving something like that, it's off to the kitchen to recreate it. These were soo easy and smell so wonderful- like fall. Using honey for some of the sugar would probably give them a more complex flavor (I know, I'm talking about complex flavor in muffins...) and make them a little moister. These were by no means dry, unless you get distracted and let them bake too long. They're still yummy if that happens.

Pumpkin Muffies

1/3 c. millet flour
1/3 c. brown rice flour
1/3 c. corn starch
1/2 t. xanthan gum
1/3 c. sugar
1/2 t. vanilla
1 egg
1 T. applesauce
1/3 c. pumpkin puree
1/8 t. salt
1 t. baking powder
3/4 t. cinnamon
1/8 t. nutmeg
pinch of ground cloves
dash of ginger

Mix the dry ingredients together well. In a separate bowl, add the wet ingredients to a slightly beaten egg and mix well. Pour the wet ingredients into the dry ingredients, and mix them up well. Let the batter sit there a minute before you start spooning it onto a greased cookie sheet. It will be like making really wet cookies. They will spread out on the sheet, but they won't spread much in the oven. Bake them at 350 for 10-15 minutes, sprinkle them with powdered sugar, and try not to eat them all at once. It makes about a dozen muffies, or probably about 6 muffins.

*As you can see by the picture, my muffies are not as puffy as the ones at Panera. I think the only way to achieve that is to bake them in rings, but if you're going through that much trouble you might as well make muffins. Either way, we get a tasty treat so we win. :o)

**Note: Check the comments for a different version that might be a little better.


Lauren said...

Yum!! These look delicious, and I love the idea of muffies =D.

Amy Green (Simply Sugar and Gluten-Free) said...

I love pumpkin anything so I might have to make these in the near future. Wilton makes a pan that is built specifically for baking muffin tops. I don't have one but it's a great idea - that's the best part.

Sophie said...

I am looking forward to seeing more fall recipes! These have such a cute name and I love eating pumpkin year-around.

Ari-Food Intolerances Cook said...

Hey there Jacob! I love you blog! I just found it and love all your simple recipes that look sooo delicious! I'm new to blogging and started a gluten-free blog at
I was wondering if you would mind adding me to your blogroll and also if you had any tips for getting more visitors or would like to introduce me on your blog? Thanks! I am a fan of yours and am one of your daily readers! Thanks for all you do! and for all the inspiration and support you give! I would definitely be willing to introduce you on my blog too! It'd be a win-win for us both! Let me know! I would have contacted you via email but didn't see any place that lists that. :)

Lauren said...

Thanks for posting this recipe. I was so excited to make these. I made them according to your directions, but they feel like they are missing something. I am going to play around with the recipe more and try to nail down what else it needs.

jacobithegreat said...

Lauren- keep me posted and let me know what you come up with!

Lauren said...

I added in 2 TB of vanilla soy milk, did a heaping 1/3 cup of pumpkin and added a bit more cinnamon. Turned out great!! Thanks for the recipe! I will definitely make again.

CinnamonQuill said...

Haha, I like this idea! And pumpkin sounds quite appropriate :)