I know, that’s a super long title for today’s post. But today’s post needed a HUGE introduction.
So SIT DOWN for a minute……because we need to talk Gluten Free for a bit.
Many of you know I eat gluten free. (However, if I could take a pill and eat gluten every now and then, like those who are lactose intolerant…….I would in a hot minute!!) And I’ve talked about it and explained more about it throughout many of my recipe posts.
Anyway, I know many of you have celiac disease, are gluten intolerant, have a wheat allergy, or are simply eating gluten free because you feel better…..or want to try it to see if you feel better. So, I hope this is useful for you. Because eating gluten free, is not for the faint of heart. Especially if your heart just wants a fresh donut, a bowl of homemade pasta, a hot delivered pizza, or oh gee…..I could go on. Ack!! Anyway, those of you who eat (or have tasted) gluten free baked items, know that the pickin’s are pretty slim.
Well, sit down. Because you are about to enter GLUTEN FREE HEAVEN!!!
My sister Robin (who has a food science degree and has some sort of super power in the kitchen {{cue singing angels}}…ha!), created these incredibly moist and delicious and no-one-will-ever-know-they’re-gluten-free Pumpkin Muffins.
And, let me tell you……these are THE best gluten free muffins I have ever tasted. And, I have tasted MANY gluten free muffins (and baked goods of every kind) in my 9+ years of eating gluten free.
Once you bite in, you’ll see. The triple moist texture, the delicious taste of pumpkin, the caramel and crumble on top. Yummmmmm.
The bits of crumble on top have a noticeable hint of salt, which pairs perfectly with the chewy caramel drizzle. Salted caramel is never a bad thing! :)
And I know, I know, I’m spreading on the dramatics a little thick and may seem a little overly excited about little ol’ muffins……but really, eating gluten makes you desperate for your favorite comfort food. And these muffins totally satisfy. :)
If you’re completely gluten intolerant, are just trying to feel better by eating gluten free, or have a friend who eats gluten free…..MAKE THESE!
And you will be ever so glad that my sweet sister Robin came up with something SO DELICIOUS.
Grab your ingredients…..it’s time to bake!!
Okay, first of all…….there are lots of ingredients. But that’s what makes these so magical. There’s a lot of interaction going on with those different ingredients. So don’t skip any. Or substitute. (Except, you can substitute brown rice flour out for white rice flour. That’s the one exception. :) )
Place 3 eggs and 1 1/3 cup of sugar into a mixing bowl.
And whip together on high speed (or use a hand mixer) for several minutes. (Don’t worry, you can’t over beat this.)
Continue beating until light and fluffy.
Then, gather your other wet ingredients: 1 1/3 C Mayonnaise, 2 TBS crushed pineapple, 1 tsp vanilla, 2 ¾ cup pumpkin (25 oz)
…and dump those in with the eggs and sugar. Blend thoroughly. (Don’t worry, you can’t over mix gluten free muffin batter.)
Then, gather your dry ingredients: 1 1/8 C Rice flour, ½ C Soy Flour, ½ C Potato Starch (not potato flour), 1 tsp xanthan gum, 2 tsp baking soda, ½ tsp salt, 1TBS + 1 tsp Cinnamon, 2 tsp ginger, 1 tsp cloves, and 1 tsp nutmeg.
…and dump those in the bowl as well. Combine well. (Again, you can’t over mix this batter. So, no worries!)
Then, use a rounded ice cream scoop and fill with batter.
Then carefully plop the batter right into muffin papers. (You can scoop with a spoon or a measuring cup, etc….but the rounded scoop creates a beautifully rounded muffin after baking.)
Then…..combine ½ C almond Flour, ¼ tsp salt, 2 TBS brown sugar, 1 tsp butter (softened), and 1 tsp cinnamon. Mix with a fork until completely combined.
Then sprinkle on your raw batter.
Bake in a preheated 325 degree (F) oven, for 40-45 minutes. (Convection at 300 (F) for 35-40 minutes.) Do not over bake, or the muffins will turn out dry. (They were created to be an incredibly moist muffin.) Touch the top of the muffin with your finger and if it mostly springs back, it’s done. The toothpick trick may not come out clean with these muffins. (In fact, until you get used to these muffins and this recipe, try breaking one open if you’re unsure about it springing back or not. If it’s still raw batter, continue baking the muffins. If it’s just nice and moist, it’s done.)
Immediately after removing muffins from the oven, begin melting the 1 cup of caramel bits and 2 Tbsp of heavy cream in a small saucepan over medium heat, stirring frequently until smooth. (The square caramels that you unwrap work fine too……but this is what they sell now for melting caramels. Pretty cool.)
Remove muffins from pan and place on a wire rack over (with wax paper beneath it) and drizzle with the melted caramel.
And that’s it.Â
Eat warm. Or let them cool. Both are delicious.Â
In fact, these are still delicious 2 days later. (But if you have plenty left over after 2-3 days, package them in plastic and place in the freezer and enjoy later on.)
Mmmmmmmmmmm.
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GLUTEN FREE Caramel Crumble Pumpkin Muffins
yield: 24 muffins
1 1/8 C Rice flour
½ C Soy Flour
½ C Potato Starch (not potato flour)
1 tsp xanthan gum
2 tsp baking soda
½ tsp salt
1TBS + 1 tsp Cinnamon
2 tsp ginger
1 tsp cloves
1 tsp nutmeg
1 1/3 C Sugar
3 eggs
1 1/3 C Mayonnaise
2 TBS crushed pineapple
1 tsp vanilla
2 ¾ cup pumpkin (25 oz)
Crumb Topping
½ C almond Flour
¼ tsp salt
2 TBS brown sugar
1 tsp butter (softened)
1 tsp cinnamon
Caramel Drizzle
2 TBS heavy cream
1 cup caramel bits
Whip together the eggs and sugar on high speed until it is light and fluffy. Add the wet ingredients to the egg mixture and mix on medium speed until incorporated thoroughly. Add the dry ingredients and mix well. Scoop into muffin tins with a rounded ice cream scoop(not necessary but produces beautifully rounded muffins), lined with muffin papers, and set aside. Mix the crumb topping ingredients together in a small bowl, with a fork.  Sprinkle topping  over each portion of muffin batter. Bake in preheated oven at 325 degree (F) for 40-45 minutes. (Convection oven will be at 300 degrees for 35-40 minutes.) Do not over bake, or the muffins will turn out dry. (They were created to be an incredibly moist muffin.) Immediately after removing muffins from the oven, begin melting the caramel bits and heavy cream in a small saucepan over medium heat, stirring frequently until smooth. Remove muffins from pan and place on a wire rack over (with wax paper beneath it) and drizzle with the melted caramel.
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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!
