Omg. I made these today during a break between meetings and they were wonderful. Warm, soft, moist, fall-spicey, pumpkin pie in a muffin, and obviously I couldn’t decide which picture to post, so you see them with and without a streusel on top. Honestly, these don’t need a streusel, but you can do one if you’d like; otherwise, just sprinkle the top with a little sugar (like, very little, probably less than a teaspoon for a dozen muffins; the recipe makes 17-19 muffins).
In developing this recipe, I took inspiration from a recipe for Scrumptious Blueberry Muffins on the back of a bag of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (light blue bag). The problem? I’m not really into blueberries. So I switched out the blueberries, modified quantity of pumpkin, added spices, and accidentally melted my (dairy-free) butter (oops :). The streusel is adapted from Dorie Greenspan’s Baking: From My Home to Yours. For spices, I referred to Nick Malgieri’s How to Bake from 1995, an excellent cookbook, and one of my first baking cookbooks. When I had modified a pumpkin muffin recipe from there for gluten-free, it was very good, but it was a bit dense. I saw the blueberry one on the 1-to-1 Baking Flour bag and the amount of sugar caught my eye because that was very different from the other recipe. The other ingredients were a bit different as well, but not as much as the sugar. I thought, hmmm, and well, voila.
I’m so happy I didn’t start over when I accidentally melted the butter. Normally you want to cream *softened*, not melted, butter and sugar to incorporate air and build volume so I was worried these were going to be flat as a pancake, but they weren’t! I’ve made the recipe multiple times now and had success with all.
A note on measures. If you’re weighing, don’t worry about being a few grams off with something like flour or pumpkin. My scales measure by 5 g, not by 1 or 2, and a teaspoon or 2 different isn’t going to make that big a difference. If you want to use cup measures, that’ll work, too. Just remember to loosen up the flour before scooping or spoon it in and level it off; don’t pack it down. You’ll get more consistent results with scales tho 🙂
With pumpkin, I’ve made these with 1 c (240 g) and 1-1/4 c (300 g) of pumpkin. Both work well, but I prefer the results with more pumpkin. The texture and fluffiness of the batter and resulting muffin, as well as the flavor, is better.
- 2 c (300 g) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag)
- 2 tsp baking powder (for homemade corn-free, gf substitute see note below)
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 c (1 stick, 1/4 lb, 115 g) dairy-free butter, melted and cooled (I use soy-free Earth Balance sticks.)
- 1-1/4 c (250 g) granulated sugar
- 2 lg eggs
- 1/2 c (120 g) buttermilk (I use 1 tsp apple cider vinegar + unsweetened almond milk)
- 1-1/4 c (300 g) canned pumpkin (*not* pumpkin pie mix)
- streusel or 1.5 tsp sugar (see below for streusel info)
A note on baking powder – It’s been so long since I bought it at the store, I’m not sure if there are corn-free versions available now or not. I make mine and it’s very easy, just 1/2 tsp cream of tartar, 1/4 tsp baking soda, and 1/4 tsp tapioca starch (or potato starch or arrowroot) is equal to 1 tsp baking powder. The starch isn’t even technically needed; it’s just there to make the equivalent of 1 tsp baking powder in recipes and to keep it from clumping if you make it in larger quantities. I make it in 1/4 c. batches so I have it on hand – 2 Tbsp cream of tartar; 1 Tbsp baking soda; 1 Tbsp starch
Streusel: If you’d like to top your muffins with a streusel, mix 1/4 c. flour, 1/4 c. light brown sugar, and cut in a couple tablespoons of non-dairy butter. (Cut in the butter; don’t blend ’til smooth.)
- Preheat oven to 375 F.
- Line muffin cups with foil liners; I used 18 liners, using 1 12-muffin pan and half of another 12-muffin pan.
- If you haven’t already, melt a stick of dairy-free butter in a small bowl in the microwave and let cool to room temperature while you prep the rest.
- Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Put butter in mixer bowl and add sugar. Mix a couple of minutes ’til fluffier (I used the flat beater.), scraping down with a rubber spatula a couple of times.
- Add eggs 1 at a time, beating well after each addition.
- Add pumpkin, mix well.
- Add buttermilk and flour 1/2 at a time, alternatively, mixing after each addition and ending with flour.
- Spoon batter into muffin cups.
- Sprinkle with sugar or streusel.
- Bake 20 min. Muffins should be golden brown and tops should bounce back back if you push down lightly with your finger.