It’s that time of year again.
There is plenty to love about the Fall food season – squashes, carrots, potatoes, leeks, plums, pears, apples. Oh, the apples! The farmers market in my neighbourhood has about a zillion varieties. No exaggeration.
So it may seem odd that I’ve created a recipe using canned pumpkin pie mix, but I had a late afternoon hankering for muffins and no fresh pumpkin in my pantry. I open my palms to you and ask for leniency.
I’m sure you’ll forgive me anyway once you taste these muffins. They’re very tender, with an understated sweetness and spice.
The pumpkin flavour is subtle, but it’s there. That means these muffins work perfectly as a treat, but you could also slice one in half and spread it with your favourite nut butter for a more hearty snack or breakfast.
What is your favourite thing about autumn?
(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
gluten-free, dairy-free, vegan, egg-free, soy-free
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup millet flour
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup maple syrup
2/3 cup unsweetened applesauce
1/2 cup water
1/2 tsp vanilla
1 1/4 cup organic pumpkin pie puree (you could also use regular pumpkin, and add spices like cinnamon, ginger and nutmeg)
Preheat the oven to 350 degrees F.
In a large bowl, combine the flours, coconut sugar, baking powder and baking soda. In a separate bowl, mix the rest of the ingredients.
Add the wet to the dry and mix well.
Pour the batter into a prepared 12-cup muffin tin. Use the back of a wet spoon to smooth the tops of the muffins.
Bake for 32-35 minutes, until a toothpick inserted comes out clean, and the tops are slightly springy to the touch.
Cool in the pan for 10 minutes, then put the muffins on a wire rack to cool completely.