Showing posts from: pumpkin

Pumpkin Donut Muffins


It is pumpkin season! My goodness it is everywhere I look! But I am totally fine with it because I love me some pumpkin. So I just posted a new video on my channel showing how to make these pumpkin donut muffins. If you aren’t in the mood to read, come watch the video HERE. These little drops of heaven were super easy to make and got my husband’s approval! (basically they don’t taste gluten free!) I made these first with a little too much batter in each muffin tin, so the next time baking I filled them up only about half way and they turned out much better. I like how these are honestly a perfect mix between a donut and a muffin. Incredibly moist, satisfying and just the right about of pumpkin. I hope you all enjoy!

Gluten Free Pumpkin Donut MuffinsGluten Free Pumpkin Donut MuffinsGluten Free Pumpkin Donut Muffins


 What you will need:

(pumpkin donut muffins)
1 1/2 cups gluten free flour
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup melted butter
1/2 cup sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp xanthan gum
1 tsp vanilla
1 tsp salt
1 egg

(cinnamon sugar topping)
1/4 cup melted butter
1/2 cup sugar
1 tsp cinnamon

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1. Combine all ingredients.

2. Spray muffin tin with non-stick spray and fill 1/2 way up with batter.

3. Cook for about 10 minutes at 350. (I stick a fork in one at 10 min. and if it comes out clean they are done. If there is still batter on the fork I put them back in for a few minutes.)

4. Brush just the tops with melted butter. Sprinkle cinnamon sugar all around entire donut muffin.

5.  Enjoy.

Gluten Free Pumpkin Donut Muffins

original recipe HERE



Recipe: Gluten Free Pumpkin Cookies


pumpkin cookies pumpkin cookiespumpkin cookiespumpkin cookies

 

I stumbled across this recipe on Halloween and it’s the first recipe I have ever made from Pinterest. How many of you pin your life away and never actually do the things on your boards? Ya guilty. I was looking for something festive to bring to a Halloween party and these seemed perfect. A few things about these cookies. First, the original recipe is not gluten-free, but all you need to do is swap regular flour for gluten-free flour. Second, the recipe made so many cookies I didn’t know what to do with myself. I was pumping out sheet after sheet and my family thought I was entering a baking contest. So, I cut the recipe in half for you! Lastly, these are DELICIOUS. They have almost a cookie dough texture to them. They melt in your mouth and are super soft. Everyone at the party liked them too! The original recipe is HERE and hers look a lot prettier than mine because she scooped the batter with a cookie scoop. I just used my hands so they look kinda sloppy..but still amazing!


 

Ingredients:

-1 cup softened butter

-1 cup granulated sugar

-1 teaspoon baking powder

-1 teaspoon baking soda

-1/2 teaspoon salt

-1/2 teaspoon ground cinnamon

-1/2 teaspoon ground nutmeg

-1 egg

-1 teaspoon vanilla

-1/2 can of pumpkin (about 8 oz)

-2 cups all-purpose gluten free flour

Cream Cheese Frosting

-1/4 cup butter

-1/2 package of cream cheese (4 oz), softened

-1/2 lb powdered sugar (about 2 cups)

-1/2 teaspoon vanilla

-ground cinnamon sprinkled on top

Instructions:

-Preheat oven to 350 degrees F. In a large bowl, beat 1 cup of butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occationally. Add egg and vanilla; beat until combined. Beat in pumpkin. Add the flour in slowly until combined. Dough will be wet.

-Drop dough by the tablespoon onto parchment lined sheets. Bake in preheated oven for 10-12 minutes, or until tops are set. Transfer cookies to a wire rack; let cool.

-For the frosting; beat all the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

(makes about 2 dozen)