It's been rainy the last few days, which has made the mornings perfect for baking.
Considering my attempt to show up here a little more often, I thought I'd share the recipe with you.
It suits the needs of my diet by being free of gluten and dairy, but you could modify it accordingly to use whatever flour and milk you have available to you at the time. Even as a gluten free treat, it's not dry or crumbly at all, thanks to the pumpkin! A rare gem.
I've brought these to every work breakfast/brunch that we've had so far this year and believe me, there've been a lot of them. As long as I don't label them as "DAIRY AND GLUTEN FREE" people love them. Haha it's all in your head! ;)
You should also know that doubling this recipe is totally seamless.
The following measurements will get you about 9 little muffins.
1/2 c. brown rice flour - Preheat the oven to 325 degrees
1/2 tsp baking powder - mix together dry ingredients and set aside
1/4 tsp baking soda - cream together pumpkin, egg, honey, and vanilla in a large bowl
1 tsp cinnamon - add half of the dry ingredients to the pumpkin mixture. Combine.
1/4 tsp salt - add the milk and combine
1/2 c. pureed pumpkin - add all remaining dry ingredients and combine
1 egg (I just use the yolk, vegans could use egg replacer - modify it!) - add oil and combine
3 T honey - bake for 20-25 minutes
2 T brown sugar
1/2 tsp vanilla
2 T almond milk
2 T canola oil