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.


I made pumpkin bread last week, courtesy of Michelle’s mom’s recipe, and it was delicious. We also made not one, not two, but three pumpkin pies over the weekend. It is most definitely autumn.

P.S. You should install Subscribe to Comments 🙂

3 pumpkin pies is an epic weekend.

Subscribe to Comments installed. 🙂 Had to set up the SMTP plugin WebFaction requires.

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