I come from a long line of bakers.
Growing up, we would spend lots of time during the summers at the cabin my Grammy had on Fort Gibson Lake. I loved that cabin. The old smell. The yellow and orange carpet. How it nestled into a hill to overlook the lake.
One of my fondest memories is when we would wake each morning to my Grammy making hot cocoa and bran muffins. She would have already been awake for hours by the time we came tiptoeing into the living room. I can still picture her sitting in her chair wearing her cute, over-patterned night gown and her big, black therapeutic shoes, working on a craft for the children’s ministry at her church.
This angelic woman could magically make regular ole Swiss Miss taste like Santa himself made it. And we would gobble up those bran muffins, slathered in Country Crock Butter.
My sweet momma would make all sorts of muffins and breads; zucchini (my favorite), blueberry, and banana nut. But the first time I tried a pumpkin muffin, and instantly had all the heart eyes, was when Corey and I were newlyweds. We had rented a small, 1500 square foot house close to the Cherry Street Farmer’s Market. I loved that house. We were only renting, but we painted walls and built garden beds and hosted lots of guests, making that sweet nook our first home. I still drive by it occasionally, and nostalgia sweeps over me.
That first summer as newlyweds, every Saturday, we would load up our new fur baby, Dublin, into Corey’s Mini Cooper and head down to the Farmer’s market. After walking the market, we always stopped in to get coffee at The Coffee Shop on Cherry Street. And bless their souls, they always had gluten free pastries. This is where I tried my first pumpkin muffin, and well, glory hallelujah.
My pumpkin muffin recipe has changed over the years, and now uses coconut sugar and coconut oil. These darlings are flavorful, have great texture and are just oh so good!
1 3/4 CUP gluten free flour
1/2 CUP brown sugar
1 CUP coconut sugar
1/2 TSP baking powder
1 TSP baking soda
2 TSP cinnamon
1/2 TSP ground cloves
3/4 TSP nutmeg
1/2 TSP salt
1 can (15 OZ) pumpkin puree
2 eggs (room temperature)
1/2 CUP coconut oil (melted)
1/4 CUP whole milk
2 TSP vanilla
Preheat oven to 350 degrees and spray or line your muffin pan.
Combine flour, sugars, soda, baking powder and spices in a large bowl and whisk together. In separate bowl, combine pumpkin, eggs, oil, milk and vanilla. Whisk to combine, then pour into and combine with dry ingredients.
I use my handy dandy ” target=”_blank” rel=”noopener”>ice cream scoop to scoop the batter into the muffin pan. Pop into the oven and bake for 23-25 minutes. This recipe makes 12 muffins.