I hope everyone had a good weekend. It was nice and quiet for us. We had the opportunity to sleep in an extra hour on Sunday as Daylight Saving time ended and we moved the clocks back before going to bed. With the days growing shorter and colder, I had changed all the bed covers to flannel and piled on the feather comforters. It was warm and cozy for sleeping in.
But one cannot snuggle in bed for long with an empty stomach. Few things are better than waking up to some delectable spiced pumpkin muffins for breakfast. These are perfect with a cup of hot chocolate, tea or coffee!
I have seen these cinnamon chips at the grocery store and was curious yet hesitant about getting them. My curiosity got the better of me when they appeared in the Pumpkin Muffins made by Cathy of Wives with Knives. Her muffins looked so warm and inviting! As soon as I saw them, I knew instantly that I had to make some real soon. Many thanks Cathy for the inspiration! Perhaps you can make some of these gluten-free ones for your granddaughter.
These chips are definitely cinnamony but not overly so. They worked really well in the muffins and I am sure they will be wonderful in quick breads and cookies too. I think they are seasonal as I have not seen them before. Hopefully there will be sufficient for everyone to try them before the season is out.
Before we go on, I would like to take this opportunity to thank all of you for your continued support and kind words on my new profile picture here and on Facebook. It is hard to believe that this blog will be two years old come December 31st. Time for a new profile picture, right? Do click on it or the About tab above to get to my About page. Thank you also to all my silent readers and followers who come back post after post, week after week to read my ramblings! ♥♥
Now, let’s get on with the recipe. I changed things up a little and made these muffins gluten-free using a combination of oat flour, tapioca flour, and corn starch. Yes, oat flour is gluten-free but it is best to use Bob’s Red Mill Gluten Free Oat Flour to be absolutely sure that it is not processed in facilities that handle gluten containing grains.
These muffins turned out really well and seem to puff up a little more than my Gluten-Free Banana Blueberry Muffins. I am not sure if using milk gives better results with gluten-free flour or simply because there was just a little more batter with the addition of pumpkin puree. I used milk in this recipe as I did not have any buttermilk on hand.
- ¾ cup (105g) oat flour
- ½ cup (60g) tapioca flour
- ½ cup (65g) corn starch
- 1 tsp baking soda
- ½ tsp guar gum
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 egg
- ¼ cup (60ml) canola oil
- ¼ cup (55g) sugar
- ¼ cup(60ml) milk
- ½ tsp vanilla
- 1 cup (250g) pumpkin puree
- ¾ cup (170g) cinnamon chips
- ½ cup (65g) walnuts, chopped
Preheat oven to 350°F. Line a 12 standard size muffin pan with muffin liners. Combine all dry ingredients in a medium-sized bowl.
In a large bowl, add all wet ingredients. Using a hand whisk, whisk till combined. Add dry ingredients to wet ingredients. Fold in cinnamon chips and walnuts.
Divide batter evenly into lined muffin pan about 2/3 full. Bake for 23 to 25 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow muffins to cool in the pan for 5 minutes.
Transfer muffins to wire rack to cool completely.
Enjoy…..and have a wonderful day! 8)