Over the past few weeks, I’ve noticed a shift at the grocery store. The summer seasonal items have been replaced with fall delights like pumpkin flavored Oreos, pumpkin donuts, pumpkin spice coffee creamers, pumpkin ice cream and much more. America loves the taste of these seasonal treats!
This year though, it seems like more people are paying attention to the fact that pumpkin flavored foods aren’t made with real pumpkin and instead with artificial flavors and chemicals. I know for me personally, I was disappointed to find out that Starbucks’ Pumpkin Spice Latte is made with artificial pumpkin flavors, but I haven’t lost hope yet!
Every fall, my mother bakes the most delicious and moist pumpkin muffins from scratch. I think I have been begging her to make a batch of these pumpkin muffins since August. They are one of my favorite fall treats, especially when she adds a dollop of cream cheese frosting. She was delighted to share her recipe with all of you, so forget the boxed mixes and try this recipe today! Did I mention that they are gluten-free?
Gluten-Free Pumpkin Muffins
- 1 cup corn/canola or vegetable oil (choose one)
- 4 eggs beaten
- 2/3 cup water
- 2 cups or 1 can of organic pumpkin
- 3 and 1/3 cups sifted flour (She recommends Pamela’s Pancake Mix – you can get it at Publix or Target in Viera)
- 1 and 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 to 3 cups organic cane sugar (can substitute with agave nectar or honey)
- Optional: 1/2 cups raisins and 1/2 cup chopped walnuts.
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, spices, baking soda and salt in large bowl.
3. Combine oil, pumpkin, sugar, eggs, and water – blend together.
4. Add flour mixture to pumpkin mixture; stir just until moistened.
5. Spoon batter into prepared muffin cups, filling 3/4 full.
6. Bake for 12 to 15 minutes or until wooden pick inserted in centers comes out clean.
If you would rather bake this as a loaf, it will take about an hour to bake.