Thanksgiving Recipe: Gluten-Free Pumpkin Spice Muffins from BabyCakes
In a city dominated by cupcakes overflowing with sugar, flour, and butter cream, it’s easy for those with persnickety diets to feel left out. BabyCakes offers all-natural, organic, and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein, and eggs. Rest assured, all sweeteners have been chosen responsibly and used sparingly. White sugar will never be found in our bakery, nor will we ever use toxic chemical sweeteners. Instead, most products are sweetened with agave nectar—a natural syrup from a cactus low on the glycemia index and often a safe alternative to most non-insulin dependent diabetics. Just in time for the Thanksgiving holiday, we wanted to share our recipe for pumpkin spice muffins from our first cookbook BabyCakes. Sure to be a hit with everyone—with food allergies or not—this holiday season.
1 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 cup coconut oil, plus more for pan
1/3 cup agave nectar
1/3 cup rice milk
3/4 cup pumpkin puree
1/4 cup hot water
1 tablespoon vanilla extract
Preheat the oven to 325° F. Line one, standard 6-cup muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk and vanilla directly to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill up the cup entirely. Bake muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 10 minutes. Muffins will be soft to the touch and a toothpick inserted in the center of each will come out clean. Remove from oven.
Let the muffins stand for 15 minutes. Either serve warm, or transfer to a wire rack and cool completely before covering. Place the muffins in an airtight container and store at room temperature for up to 3 days.