As I’ve mentioned in some of my previous posts I have never been much of a baker but I think that may be changing. I guess it just takes a little practice and getting familiar with the different ingredients you’re using. For me, I always felt that making gluten-free food was a little more challenging. It either didn’t cook right, it was too dry or even fell apart. After two years of being GF, I am still getting the hang of making food and learning about all of the different ingredients that can be used.
The beginning of Fall always brings on the pumpkin craze and one of my favorites is pumpkin muffins. My first two attempts at making them did not turn out well at all. The first batch was way too dry and the second batch didn’t seem like they were cooking properly. I kept them in the oven way over the required cooking time but that wasn’t helping. I still have no idea what I could have done wrong. Needless to say, they did not go over too well in my house. Feeling a bit discouraged I decided to give it one last try and low and behold they turned out great! The only negative thing I would say was that they could have been a little more pumpkiny. I used Bob’s Red Mill One to One GF flour, cinnamon, ginger, baking soda, nutmeg, pumpkin puree, brown sugar, eggs, vegetable oil and non-fat Greek yogurt. I baked them at 425 degrees for about 10 minutes and then I turned the oven down to 375 degrees and baked another 11 minutes or so. They turned out so moist and not dry at all, and they were super simple to make. They were gobbled up pretty quickly I should have made two batches!