Since it’s the fall, here is one more pumpkin recipe, this time with apples. The pumpkin and the apples help to hold the batter together, so these muffins work well gluten free.
Pumpkin Apple Streusel Muffins
Adapted from All Recipes
Yield: 18-20 muffins
For the muffins:
- 2 1/2 cups gluten-free OR all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 cups apple, peeled, cored, and chopped
For the streusel topping:
- 2 tablespoons gluten-free OR all-purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
- Preheat oven to 350ºF. Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, mix together eggs, pumpkin, and oil.
- Mix in 2 cups sugar, pumpkin pie spice, baking soda, and salt.
- Mix in 2 1/2 cups flour, stirring just to moisten. (If you’re using gluten-free flour, you don’t need to worry about over-mixing.)
- Fold in apples.
- Spoon batter into prepared muffin cups. (Depending on how full you fill the cups, you might end up with 20 muffins.)
- In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Sprinkle topping evenly over muffin batter.
- Bake for 40 minutes if gluten-free, 35-40 minutes if not. A toothpick inserted into a muffin should come out clean.
Like most dense cakes, carrot cake turns out well gluten free. The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together. And you just can’t go wrong with cream cheese frosting.
For baking instructions for a gluten-full version, see here.
Adapted from All Recipes
Yield: Two-layer 9″ round cake
- 3 eggs
- 3/4 cup milk OR buttermilk OR plain yogurt
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups gluten-free flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 (8-oz) can crushed pineapple with juice
- 1 cup cranberries OR raisins
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350ºF. Grease and flour two 9″ round pans.
- Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
- Mix in cinnamon, salt, and baking soda.
- Mix in flour.
- Stir in shredded carrots using a large wooden spoon.
- Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
- Pour batter into cake pans.
- Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
- Cool for at least 20 minutes on a wire rack.
- Frost with cream cheese frosting.
These brownies turn out very moist and delicious, plus swirling the pumpkin and chocolate batters together is fun.
Pumpkin Swirl Brownies
Adapted from Smitten Kitchen
Yield: 16 brownies
- 8 tablespoons unsalted butter
- 6 oz bittersweet chocolate, chopped
- 2 cups gluten-free OR all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2-1 3/4 cups sugar, depending on how sweet you want them
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1-2 teaspoons ground cinnamon
- 1/4-1/2 teaspoon ground nutmeg
- Preheat oven to 350ºF. Butter a 9″ square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.
- Melt chocolate and butter in a heatproof bowl in a microwave or over a pan of simmering water, stirring occasionally until smooth.
- Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3-5 minutes.
- Beat in baking powder, cayenne, and salt.
- Beat in flour.
- Pour a little over half of batter (about two cups plus a few tablespoons) into a separate bowl and stir chocolate mixture into it. You want the chocolate and pumpkin batters to be about the same consistency so they’re easier to swirl together.
- In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg.
- Transfer half of chocolate batter to prepared pan, smoothing top with a rubber spatula.
- Top with half of pumpkin batter.
- Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan.
- Bake until set, 45-48 minutes if using gluten free flour, or 40-45 minutes if using normal flour.
- Let cool in pan on a wire rack. Cut into 16 squares.