Pumpkin muffins to ring in fall

It has quickly turned to fall here in Portland. Leaves are falling, it’s below 50 degrees, and getting dark at 4:00 p.m. All of this meant only one thing: pumpkin muffins and chai.


Pretty easy to make and are actually gluten-free. Props to Leah for a delicious recipe.

  • 1 cup oat flour
  • 3/4 cup gluten-free flour
  • 1.5 teaspoons baking powder
  • 1.5 cup canned, solid-packed pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Put oven rack in middle position and preheat to 350 degrees F. Lightly grease muffin tin.

Combine flours and baking powder in a medium bowl. Whisk together pumpkin, oil, eggs, spices, sugar, baking soda, and salt in a large bowl until smooth. Add flour mixture to pumpkin until just combined.

Divide batter among muffin tins (each should be about 3/4 full). Bake until puffed and golden brown (about 30-35 minutes). Makes 12.