Gluten-Free Pumpkin Muffins

Pumpkin! Pumpkin everywhere. And not a bit of eat to eat.

Uh, let’s rephrase that. Pumpkin! Pumpkin everywhere. And so, so much of it to eat.

If you hadn’t noticed, Thanksgiving is almost upon us. And, therefore, the ubiquitous pumpkin recipes are coming out of the woodwork, so to speak. Maybe I should say out of the oven, or out of the kitchen.

In fact, I have already had a wonderful guest post by my friend Kim from Cook It Allergy Free about Crustless Pumpkin Streusel Pie. If you haven’t read about Uncle Norm and his aversion to pumpkin, you should. Oh, and make the pie while you’re at it.

So, since I like to think of myself as an independent, free-thinker, I am not following this pumpkin trend like a silly lemming.

OK, I am a silly lemming. I really dig pumpkin, too. So, I decided to try to adapt my oh-so-easy muffin recipe to pumpkin. It took a couple of tries, but I did it.

If you like pumpkin and muffins, this will be a nice addition to your baking arsenal. Just like my Gluten-Free Banana (Chocolate) Muffins and my Gluten-Free Zucchini Muffins, it’s really easy. In fact, it’s oddly similar.

This recipe is killer, if I do say so myself. I’m good at this muffin thing. Maybe I will start calling myself the muffin girl. (I know I should say woman, but it doesn’t flow as well.)

Gluten-Free Pumpkin Muffins

Dry Ingredients:

  • 2 cups Almond Flour (Honeyville)
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 2 tbsps Pumpkin Pie Spice

Wet Ingredients:

  • 1 cup Pumpkin Puree
  • 3 Eggs
  • ¼ cup Grapeseed Oil
  • ½ cup Agave Nectar
  • 1 cup Chopped Nuts (optional)

Directions:

  1. Preheat oven to 350° F.
  2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
  3. Mix wet ingredients together in large bowl.
  4. Add the dry ingredients to the wet ingredient bowl.
  5. Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
  6. Bake for 22 – 24 minutes. Check with toothpick for doneness.

Just a little side note. I actually made my own pumpkin puree a while ago, and I had it to use for this recipe. But, I am sure the regular old canned stuff will work just fine. Just make sure to get the plain. If you get the pumpkin pie filling with all of the spices and sugar, you might be a bit overwhelmed.

DO you like muffins? What is your favorite flavor?

Until later, here’s to…Living better, easily!

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How to Peel a Pomegranate in 5 Easy Steps

Pomegranates are probably my favorite food. I could live on them. But, they have one major flaw. Peeling them.

They have this tough skin that gets hard as a rock if, God forbid, you leave them too long before getting around to peeling them. Try to peel that thing off without popping a bunch of the little packet of sweet, juicy flavor around the seeds. Thus, staining anything it touches. Good luck!

And, speaking of stains. The stains my fingers get from trying to peel these things drives me nuts. My fingers dry up and turns a pale, orangey color. Um, why?

I know I could get the seeds in a little container in the store, but that just seems so lazy and wrong.

And, I have heard several times that you just cut it in half and hit it with a wooden spoon. Then, all of the little seeds pop out like beautiful, red, magic rainfall. I’ve even seen Nigella do it on her show. I tried it, and I just ended up mashing the pomegranate and having little red dots all over my kitchen. It was a pomegranate massacre. Should have had a white chalk outline around it and called CSI. Not really the outcome I was looking for.

So, if you are not a pomegranate whisperer, like I am not, I am going to share with you my technique for getting those pesky, but oh-so-tasty seeds out with as little hassle as possible. And, hopefully, as little stains as possible. Either red or orange.

Step 1 – Don’t cut the pomegranate in half. Score it. Take a sharp knife and score the skin around like you would be cutting it in half, going around the top and bottom. (It’s easiest to go around the little nib at the bottom.)

Peel a pomegranate – Step 1.1

Peel a pomegranate – Step 1.2

Step 2 – Put the knife in the top to separate the top where the skin is thick


Peel a pomegranate – Step-2

Step 3 – Gently pull apart to separate the two halves.


Peel a pomegranate – Step-3.1

Peel a pomegranate – Step-3 .2

Step 4 – Score each half in half (so you have quarters) on the outer skin. And gently pull it apart.


Peel a pomegranate – Step-4.1

Peel a pomegranate – Step-4.2

Step 5 – Get a big bowl of water. Use it to help you get the seeds out. Just have your hands in the water with the pomegranate quarters. Bend them back a bit and gently scrape out the seeds with your fingers. (I know scrape isn’t a gentle word, but I couldn’t think of another one to mean the same motion. Just be gentle.)

The bowl of water is especially helpful if you have an older pomegranate that has tons of yummy seeds but a skin that might as well be made of titanium. The water helps to make the skin more pliable to work with, as well as preventing the weird stains the skin causes on your fingers. Not a fan of those stains, if you hadn’t guessed.


Peel a pomegranate – Step-5

Then, after the seeds are out, just sift through them to make sure you get rid of the icky ones and keep the good ones.

Done!

Until later, here’s to…Living better, easily!

PS – If you haven’t already – you can ‘like’ Glügle Gluten-Free on Facebook.

PPS – If you like this post and want to receive notices whenever a new recipe/review/rambling, etc. goes up, sign up for email updates in the upper right-hand corner of this page.