The kids don't have school today, so I have some help in the kitchen. To start getting in the holiday spirit I am making Gluten-Free Pumpkin Cream Muffins. I am allergic to raw pumpkin, but canned pumpkin is cooked, so those of you who want to puree their own pumpkin... go right ahead. I don't have that luxury. So canned pumpkin it is. These make the house smell like the holidays and you can't tell the difference. If you aren't gluten free, just use regular flour and omit the xanthan gum. I go to sprouts or whole foods and buy all my flours and sift them together to have the Gluten-Free all-purpose flour
mix always on hand.
Just makes life easier. I am also doubling my whipped cream... thinking ahead for strawberry shortcake tomorrow night.
For the filling:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1 tsp Vanilla
For the muffins:
3 cups Gluten-Free all-purpose flour
1/2 teaspoon xanthan gum
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
Brown Sugar... to sprinkle on top before baking.
To prepare the topping combine the Whipping Cream, Vanilla and confectioners’ sugar in a medium bowl and Whip well until fluffy.
Transfer to the fridge and chill until at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To assemble the muffins, fill each muffin pan by dividing the batter among the muffin cups.
Sprinkle brown sugar on top for that extra little sweetness.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely.
Top with whipped cream.
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