Gluten-free Pumpkin Muffins #recipe from author @DarylWoodGerber

From Daryl:

It's that time of year. Pumpkin lattes. Pumpkin ice cream. Pumpkin everything! 

Well, I jumped on the bandwagon because I love pumpkin, too, and I threw together some gluten-free pumpkin muffins. Yum! Perfect for the season. 

And the recipe is so easy. Or is it? There are a LOT of ingredients. Hmm.

To make it easier, I broke it down into dry and wet "steps". In one of the Cookbook Nook Mysteries, I have Chef Katie give this advice to Jenna (the protagonist in the series and a newbie cook). She has been learning to cook through the series, but before marriage, she hadn't learned. Her mother did all the cooking. FYI, this was a true tidbit about my mother. She went off to college without ever having cooked. After graduating and marrying my father, she was determined to learn. I have letters she wrote to her grandmother bragging about the meatloaf and green Jell-O mold she learned to make. So sweet!

So here's my tip: if you look at a recipe and panic because of all the ingredients, don't!   See if you can break it into 5-10 ingredients for one "step" and 5-10 for the next "step". This way, it isn't so daunting.  

Also, when looking at ingredients, if you see a LIST of spices...think of them as one "step." Put them all together in a little bowl and make them "one" ingredient.  Get the idea?

I hope you enjoy these little gems as much as I did.  *I share a "regular flour" tip following the recipe.

GLUTEN-FREE PUMPKIN MUFFINS 
(YIELD: 16)

Dry Ingredients

1 cup tapioca flour

1/2 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon xanthan gum

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

Pinch ground allspice

Wet Ingredients

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/4 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup pure pumpkin puree

1/4 cup buttermilk (or 3 tablespoons milk plus 1 tablespoon vinegar)

If desired, raisins or nuts (1/4 cup either)

Extra sugar for sprinkling

Adjust oven rack to middle position.

Preheat oven to 400 degrees F.

Lightly grease 16 muffin pan(s) with gluten-free cooking spray or line with paper muffin cups.

In a medium bowl, whisk together dry ingredients. Set aside.

In a large bowl, beat butter for 45 seconds, until light. Add sugars. Cream together for one minute. Add eggs. Mix well to full incorporate. Add vanilla extract and mix to combine.

Add half the dry ingredients. Blend until combined. Batter will be thick. Add pumpkin and buttermilk (or milk/vinegar combination). Mix until combined. Add remaining dry ingredients. Mix until a thick, fluffy batter forms. If desired, stir in raisins and/or chopped nuts.

Spoon batter into prepared muffin pan(s), about 2/3 full. Batter will be thick. Sprinkle each muffin with a dash of sugar.

Bake for 25-30 minutes or until muffins are golden brown and a toothpick comes out clean.

*I have to admit I forgot to take a lot of pictures for this one. Sparky distracted me. 

REGULAR FLOUR TIP: If you wish to make them using regular flour, substitute flour for the tapioca flour, sweet rice flour, and cornstarch and omit the xanthan gum.

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