Skip to main content

New Pumpkin Oat Muffins



We're always tinkering here at Casa Allrich. So forgive me for changing up a classic, tried and true pumpkin muffin recipe. A recipe that did not- necessarily- need any tinkering at all. It was as scrumptious as it has always proved to be. Except. Well. I don't like xanthin gum anymore (never really did like it, honestly). And I've been trying to avoid rice flours (if I'm going to eat rice it's going to be in a bowl with some delicious spicy curry on top). I have also been seeking a simpler gluten-free flour combo I can count on. In other words, versatile. And so, I fool around with ratios and flours and stuff. Because ya never know.

Our latest favorite GF flour combo is proving to be an astonishingly simple blend. All you need is a coffee grinder. And not even a fancy one (we use our little Krupps).

The primary flour we're using now is oat flour- from certified gluten-free oats, ground up fresh in our little coffee grinder. The second flour is cassava starch.

That's it.

And it's a light, tasty and tender combo for baking, turns out. Who knew?

Read on for the recipe and try it out. Perhaps you'll ditch the xanthan gum, too.

Bake on, Darling, bake on!


Karina xo



Karina's New Pumpkin Oat Muffins

Using canned pumpkin or squash in any gluten-free recipe is bound to work well, as the puree helps bind structure, and provides body to difficult gluten-free batters. Which, I am happy to tell you, makes it easy to skip the dreaded xanthin gum.

As for the oat flour- measure half a cup of gluten-free oats at a time and grind the oats to a fine flour in your clean coffee grinder.

Preheat the oven to 350°. Line a muffin tin with 9 liners.

Ingredients:

1 cup pumpkin puree
2 organic free range eggs, beaten
1/2 cup vegetable or sunflower oil
2/3 cup brown sugar
1 tablespoon vanilla extract

1 1/4 cup GF oat flour
1/2 cup cassava flour/starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin Pie Spice 

In a large mixing bowl combine the pumpkin, eggs, oil, brown sugar and vanilla. Beat with a wooden spoon until blended.

Add in the gluten-free oat flour, cassava flour and raining dry ingredients. Beat till blended.

Spoon into 9 muffin cups.

Bake in the center of a pre-heated oven for 23 minutes. The tops should be domed and slightly cracked, firm but tender. Fast the centers for doneness with a wooden toothpick if you suspect they need another minute or two of baking time.

Cool for a bit on a wire rack before taking them out of the pan... but I must tell you, Darling, they smell like pumpkin pie and are absolutely delicious warm with melted Irish butter.

Makes 9 muffins.




Recipe Source: glutenfreegoddessrecipes.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission from Gluten-Free Goddess Recipes. Thank you. 

TRENDING

Karina's New Cottage Style Granola

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free No-Oats Chocolate Chip Cookies with Quinoa Flakes

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Potato Latkes

Nothing beats golden, crispy, lacy latkes. A gluten-free favorite from the archives- these tender, lacy latkes are easy to make. Serve with homemade applesauce and sour cream spiked with a hint of horseradish or chives. And PS: I just passed my 5th year blog anniversary! Five years blogging gluten-free recipes. Delicious thanks to all of you - much love xox Karina