Sunday, October 23, 2011

Pumpkin gingerbread muffins

The inspiration for this post comes from Oh She Glows. To be honest it was the spiced buttercream that caught my eye- what a great idea.

The muffins have a stronger gingerbread taste and a subtle pumpkin taste, and the pumpkin helps keep them moist.

The recipe was modified a bit to make it gluten free and use what I had on hand.

Again, the original vegan recipe is here.

Pumpkin Gingerbread Muffins

1 c. plus 2 T. canned pumpkin
2/3 c. loosely packed brown sugar
1/4 c. light olive oil
1/4 c. molasses
1 egg, beaten
1 1/3 c. gluten free flour mix (See sidebar -->)
1/2 T. baking soda
1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/8 t. ground cloves

Preheat your oven to 350.

Mix the wet ingredients together in a bowl. Use the same measuring cup for the oil and the molasses- after you measure the oil, the molasses will slide out easily. Mix the dry ingredients in a separate bowl, and combine the wet & dry ingredients well.
*Don't forget your xanthan gum. I did, and they turned out a little crumbly.

Scoop into lined muffin tins and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

These muffins are very tasty on their own.
To get more of a dessert taste, top with spiced frosting.
I combined cream cheese, powdered sugar, vanilla, a ton of pumpkin pie spice, and a tiny bit of milk to make an icing/ glaze. For an actual recipe for spiced buttercream, see the original recipe at Oh She Glows.

Since the recipe doesn't use an entire can of pumpkin, expect another pumpkin recipe soon!