My neighbor recently knocked and asked to borrow some vanilla - she was baking something with friends. We gave her the vanilla and were pleasantly surprised a little later when she knocked again with the finished treat - pumpkin cupcakes. They were cute and smelled good, and were full of gluten. Chris enjoyed them. I enjoyed looking at them.
But I got the fever.
I went hunting for a pumpkin muffin recipe and made a shopping trip, stopping at Home Rule for a muffin pan and paper liners, then Whole Foods for Libby pumpkin mix (naturally gluten free proclaimed the label) and a few other necessities.
I made the recipe pretty much as directed, reducing the sugar to 1 cup (I was planning on making a frosting), putting in the whole 15 oz can of pumpkin, and omitting the cinnamon/sugar topping. I used Bob's Red Mill GF Flour one-for-one in place of regular flour. Finding I was out of pumpkin pie spice (and so was Whole Foods), I found a handy substitution engine for it on the Land O'Lakes website.
Baking, cooling...testing, icing...the result? Quite yummy I must say. I got an unsolicited and sincere "hey this is good" from Chris. I enjoyed both iced and non iced versions. They are moist and light; delicious without icing or with.
The icing is a simple confectioner's sugar, vanilla, dot of butter, milk deal. Tinker until you have the consistency you want.
Go forth and make these. Enjoy. Repeat!
Recipe here:
http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/
Pumpkin carving courtesy of Chris.
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