The second month of school is already in full swing for the boy and the girl. It seems as if the month of September was gone in the blink of an eye. Although, I was able to pull the kids out of school for a nice mini vacation … just the kids and I. Hubby was still away for work during that time period and I thought, what the heck, why not? I think I needed a mental break more than anyone else and so I took the opportunity to go and see my brother and sister-in-law in Bermuda. Yes, I know what your thinking … Bermuda? I must admit it was not only nice to see family, but to spend a week in the humidity and the sun. In my part of the world, fall is in full swing and seeing the leaves falling off the trees is a tad depressing, but having a nice little break in the Bermudian paradise was amazing. And, seeing as my brother is completely gluten free, eating at his home was easy. If any of you have ever travelled with allergies or celiac disease, you know how hard it can be to assure that you’re safe in a new place, but my bro and sis-in-law had everything set up for us and I didn’t have to worry about the kids eating something they shouldn’t. It was truly a relaxing vacation. The first couple of times that hubby and I travelled with the kids, it was a nightmare. Okay, so it wasn’t that bad, but navigating through restaurants while on vacation is always a challenge. Unless it’s a restaurant that specializes in a completely gluten free menu, there’s always a chance of cross contamination. And, honestly, dealing with being glutened is hard enough as an adult, not to mention with two kids. So, generally, in our home city of Saskatoon, we tend to eat at home all the time. From time to time hubby and I will enjoy a dinner out, just ourselves, but that’s a rare occasion. Eating out can be challenging and stressful with the kids. So, getting away for this mini vacation was beautiful. (I’ve got a few tips and tricks for travelling that I will share with you in a later post…)
So, seeing as I’m back in Saskatoon, where fall is in full swing, I came up with these delicious gluten free, vegan pumpkin spice muffins. Nothing makes me enjoy fall more than smelling these muffins baking! This recipe took me a while to get right. Learning to bake with gluten free flours can be a big learning curve. It is sometimes hard to get the liquid to flour ratio correct so you don’t end up with either a dry crumbly mess or a rock hard muffin. Trust me, in my early days of learning to bake gluten free I had a lot of stuff go straight to the garbage … totally inedible. So the lesson is … if at first you don’t succeed, try, try again. It will be worth your time. Also, if it’s a gluten free recipe your using, try to follow the recipe exactly. Don’t make any substitutions, otherwise you might end up with that dry, crumbly mess I was talking about. Also, for this recipe I used canned pumpkin puree. If you choose to use your own homemade pumpkin puree you will have to adjust the other liquids in this recipe. I hope you enjoy these muffins as much as my family loves them.
Gluten Free Vegan Pumpkin Spice Muffins
Preheat your oven to 350. In a small mixing bowl combine the following and set aside.
1 3/4 cup Jenny’s All Purpose Flour*
3/4 cup potato starch (NOT potato flour!)
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
In the bowl of your mixer combine:
1/4 cup + 2 tbsp canola oil
1/3 cup brown sugar, packed
1/2 tsp vanilla
1 cup canned pumpkin (NOT pumpkin pie filling!)
In a glass measuring cup combine:
1 cup Coconut milk (or your favourite non-dairy milk) + 1/2 tbsp white vinegar
Next add the dry ingredients to your pumpkin mixture. Mix on low speed adding the coconut milk slowly to your mixer. Mix until well incorporated. Be sure to scrape the sides of the bowl with your spatula to ensure even mixing. You should end up with a muffin batter that looks similar to this.
Using an ice cream scoop, divide the batter between twelve muffin cups. Fill each well 3/4 full. Bake at 350 for 22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire wrack. Enjoy!
These muffins will dry out quickly if left on the counter too long. Store in an air tight container or freeze them immediately after cooling!
Jenny’s All Purpose Flour
1 cup brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
- 1¾ cup Jenny's All Purpose Flour*
- ¾ cup potato starch (NOT potato flour!)
- ¼ tsp xanthan gum
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cloves
- ¼ cup + 2 tbsp canola oil
- ⅓ cup brown sugar, packed
- ½ tsp vanilla
- 1 cup canned pumpkin (NOT pumpkin pie filling!)
- 1 cup Coconut milk (or your favourite non-dairy milk) + ½ tbsp white vinegar
- Preheat your oven to 350. In a small mixing bowl combine Jenny's All Purpose Flour, potato starch, xanthan gum, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves.
- In the bowl of your mixer combine the oil, brown sugar, vanilla and pumpkin puree.
- In a glass measuring cup combine the coconut milk and vinegar.
- Next add the dry ingredients to your pumpkin mixture. Mix on low speed adding the coconut milk slowly to your mixer. Mix until well incorporated. Be sure to scrape the sides of the bowl with your spatula to ensure even mixing.
- Using an ice cream scoop, divide the batter between twelve muffin cups. Fill each well ¾ full. Bake at 350 for 22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack. Enjoy!
- These muffins will dry out quickly if left on the counter too long. Store in an air tight container or freeze them immediately after cooling!