Pumpkin puree is a most versatile thing, especially when it comes to baking. Today I woke up with an unusual amount of energy, the sun was shining bright and I had a whole tray of freshly baked Roast Pumpkin just waiting to be turned into something special.
So Gluten-free Pumpkin and Pecan muffins it was to be.
Like most of the things I bake, these freeze really well so will hopefully make for a quick and delicious snack once baby has arrived. Wait until the muffins have cooled completely, wrap individually in cling wrap and defrost on the counter or in the microwave for a quick treat.
Although it’s Spring here in Australia and Pumpkins and Pecans are synonymous with more Autumnal weather, they are both really good for you. Pecans, like most nuts, are a great source of minerals like magnesium, selenium and zinc (yay for thyroid health!), plus important B-vitamins and are especially high in Vitamin E for the health of our cell membranes and skin health too. Not a bad way to get some more nutrients into your day.
The Gluten-Free Goddess Recipe
I look no further than the Gluten Free Goddess website for a tasty and reliable recipe when it comes to baking. This gluten-free cooking blog was a joy of discovery early on in my gluten-free days. She gets it right every time, one of the keys being using a variety of gluten free flours as they all add something slightly different to the final delicious product.
If you are interested in Gluten-free baking but have had less than wonderful results in the past, I highly recommend looking at the Gluten-Free Goddess Baking tips here, to read about the different types of flours and substitutes and stocking up a little gluten-free baking pantry. While it might seem like a costly set up in the beginning, once you have tried different combinations of flours and nut meals instead of just a plain gluten-free flour mix, you won’t look back.
I buy most of my gluten-free flours at the supermarkets these days with the odd bag of something more unusual from a health food store. If you haven’t tried Sorghum flour before in your gluten-free baking, you are in a for a treat. It’s a great light to medium density flour that has a sweet nutty flavour.
Coconut flour can be quite tricky to work with, despite it’s recent popularity for gluten-free and paleo-esque baking. I’ve had good and bad experiences but the Gluten Free Goddess always manages to get it right, especially with coconut flour. Moral of the story – never too much coconut flour, usually not more than a 1/3 cup per recipe because it soaks up every bit of liquid imaginable! But when it’s right, it’s right.
These little guys are called The Best Gluten-Free Pumpkin Muffins for a reason. They are fluffy, moist, not too sweet and with just enough spice and all things nice. Serve with some coconut oil or butter for extra yumminess.
Thank you Karina at Gluten-Free Goddess for all your gluten free baking prowess and recipes. You have taught me how to become a gluten-free baker!