I live for fall. It’s a time of crisp apples, fuzzy cardigans, college football, and Tim Burton movies. Breezy open windows replace air conditioning, and tall boots take the place of flip-flops. But we all know that autumn’s real star is The Pumpkin. After recently becoming gluten-free, I worried that I wouldn’t be able to bake my little pumpkin-obsessed heart out. Thankfully I discovered this recipe from BabyCakes NYC, and my world was filled with cozy splendor once again.
2 cups all-purpose gluten-free flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground ginger
½ cup coconut oil
2/3 cup agave nectar (I used maple syrup)
2/3 cup rice milk
2 tablespoons vanilla
1.5 cups canned unsweetened pumpkin purée
½ cup hot filtered water
Preheat oven to 325. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add oil, agave (or maple syrup), rice milk, and vanilla to the dry ingredients. Stir until batter is smooth and thick. Using a plastic spatula, fold in pumpkin and hot water until both are evenly distributed. Pour 1/3 cup of the batter into each muffin cup, almost filling it. Bake muffins on center rack for 22 minutes, rotating the tin after 10 minutes or so. Let muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely.