Pumpkin Time Part Deux

Fall. What a glorious time!  It is all things wonderful and poignant, crisp and pumpkin!  My neighbor growing up would make pumpkin muffins every year and they were divine. Fast forward 20 years...now they are Gluten Free too!

Sherry's Pumpkin Muffins (adapted to be sans gluten)

1 3/4 c. gluten free flour*
3/4 tsp. xanthan gum
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. pumpkin spice
2 eggs
1/2 c. vegetable oil 
1 c. brown sugar
1 15oz can of pumpkin

Mix dry ingredients together with a whisk.  Cream eggs, oil, pumpkin and combine.  Add 1 c. mini chocolate chips.  Pour into muffins cups being careful not to fill too full.  Bake at 350 degrees for 26 minutes depending on your oven.  Use a toothpick to check if done. Delish!

*1 3/4 c. white rice flour
  1 1/4 c. brown rice flour
  3/4 c. potato starch
  1 c. tapioca starch

Pumpkin Time!

I'm gearing up for a pumpkin baking session with some friends of mine. Okay, well Facebook friends, but we're really excited about meeting each other! I've been tasked with providing some kickass GF recipes for the event as one of the attendees was diagnosed with celiac last year. Here are a few I've found and if you have any to contribute, it would be greatly appreciated!

Pumpkin Bread GFCF

Pumpkin Muffins GFCF

Pumpkin Hummus GFCF

Pumpkin Chili GFCF

Pumpkin Butter GFCF

Pumpkin Fudge GFCF

Pumpkin Cheesecake sub GF cracker crust