Yesterday it was sunny and in the 70’s. I sat in a backyard and enjoyed the sun whilst food grilled behind me. There was frisbee tossing and cold drinks and small children running around in shorts. What a difference a day made… today it was gray and in the 40’s. I had to turn my heat on for the first time in over two weeks! Boo. But I also made you some weather-worthy pumpkin muffins that almost make the return to typical spring temps worthwhile.
A few months back, before Thanksgiving, I roasted some pumpkins from my parents garden and pureed them up. I then conveniently froze the pumpkin puree in one-cup portions so that I could thaw them out whenever I felt like baking up a taste of fall. (You can certainly use canned pumpkin here, I’m just bragging because my foresight was pretty awesome last November, though it was kind of a pain to puree up the pumpkin to be honest. Do yourself a favor and buy it canned… unless of course you grow pumpkins in your garden and have a few spare hours next fall.)
These muffins are the perfect antidote to gray days like today. A little spicey, sweet, and best served warm with butter.
Pumpkin Muffins (adapted slightly from Apple-Pumpkin Muffins recipe from “Blackbird Bakery Gluten-Free” by Karen Morgan)
- 1 cup sorghum flour
- ½ cup cornstarch
- ½ cup tapioca flour
- 2 teaspoons guar gum
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 tablespoon dark brown sugar
- ½ cup packed light brown sugar
- 2 ¼ teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 ½ teaspoons ground ginger
- ¾ cup (1 ½ sticks) unsalted butter at room temperature
- 2 large eggs, beaten
- One 15-ounce can solid-pack unsweetened pumpkin (or 1 ½ cups pureed pumpkin)
- 1 tablespoon pure vanilla extract
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line muffin cups with paper liners. (Makes about 18 to 24 muffins.)
In a medium bowl, combine all the dry ingredients, including the sugars and spices, and stir with a whisk to blend.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until soft. Add the dry ingredients all at once and mix on low speed for about 2 minutes. Add the eggs, pumpkin, and vanilla and mix on medium-high speed until light and fluffy, stopping to scrape down the sides of the bowl several times. Using an ice-cream scoop, fill the prepared muffin cups three-fourths full with batter and bake for 25 minutes, or until cracked on top and browned on the edges. A wooden skewer inserted into one of the muffins will come out clean.