Wednesday, October 6, 2010

Pumpkin oatmeal muffins (gluten, egg and dairy free)

Oh how I love Fall!  I love the crisp mornings.  The changing leaves.  I even love the rainy nights.  But I really, really love the return of all things pumpkin flavored.  I'm particularly fond of pumpkin spice lattes at Starbucks!  I look forward to pumpkin pie at Thanksgiving next month and I still have happy dreams about the pumpkin alfredo sauce I made last week. 

Paulo requested a pumpkin flavored muffin.  We've made cocoa sunbutter muffins and we've made oatmeal raisin muffins.  He was ready for some punkin'!  Not wanting to disappoint I made these last weekend:

Pumpkin Oatmeal Muffins
  • 1/3 cup each Sorghum, brown rice and oat flour
  • 1/4 cup each tapioca and potato starch
  • 1/2 cup oats
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup applesauce
  • 1 cup rice milk
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
Mix the dry ingredients together in a large bowl.  Combine the wet in a second bowl and add to the dry, mix well.  Prepare your muffin tins, I used a mini muffin tin and got 2 dozen muffins plus one large muffin out of the batter.  Bake at 350 for 20-25 minutes.  Allow to cool in the pan then remove to a wire rack to finish cooling and enjoy!


  1. These look GOOD! So.. here's a question for ya... what can I substitute for tapioca flour? I can't stand the smell of it and I can detect it even in small amounts. Ideas?

  2. I would suggest arrowroot starch, I used tapioca in place of that when I first started baking because I hadn't found arrowroot starch in the store.

  3. Ohhh yeah! I knew that! That's how I ended up with tapioca in the first place... couldn't find more arrowroot. Thank you Krista! I'm definitely going to try this recipe... I have all the ingredients on hand. :)

  4. Great! Let me know how you like them!

  5. Yes - curious about other flour combos. Does it matter? I read GF recipes and wonder how they came up w/ the flour combos (like rice flour + garbanzo flour). Tips?

  6. Jen, I think that there is some creative liberty with that. I actually haven't used garbanzo flour but I know that it is in the Bob's GF flour, which is an assortment of quite a few different flours. I like to play around with it, some of the flours have more protein than others so for the sake of nutrition I try to include some of those when I bake.


Input? Feedback? I'd love to hear from you!