Like anyone who loves to cook and bake, I’m smitten with Dorie Greenspan. Even though I can’t make her recipes as written, I still buy all her cookbooks. Reading her recipes and kitchen wisdom is worth it–plus I get the fun of adapting her beloved recipes.
Since fall is here, I thought Dorie’s Pumpkin muffins would be a nice treat. I was not disappointed! These muffins are suburb. They’re light, tender, and spicy, just like pumpkin muffins should be.
Three notes about changes I made to Dorie’s original recipe (in addition to making it gluten-free, of course).
1. I increased the amount of baking soda from 1/4 teaspoon to 1/2 teaspoon. This provided a little extra lift and, I think, the gluten-free muffins benefited greatly from the lift.
2. I added the flour in two steps instead of one. Dorie’s original recipe called for the pumpkin and buttermilk to be added directly to the butter-egg mixture. I found this “broke” the butter. (It became curdled.) By adding half the flour prior to adding the pumpkin and buttermilk, the batter remained creamy.
3. I didn’t add raisins or sunflower seeds. Why? I didn’t have any in the house!
One other tiny note about the recipe. It doesn’t use a full 15 ounce can of pumpkin. I usually don’t like recipes that leave me with leftover pumpkin. Since this recipe was so good, however, I’ll forgive it.
- Dry Ingredients
- 1 cup white rice flour
- ½ cup sweet rice flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- Pinch ground allspice
- Wet Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pure pumpkin puree
- ¼ cup buttermilk
- ½ cup raisins, optional
- ½ cup chopped pecans or walnuts, optional
- ⅓ cup raw sunflower seeds, optional
- Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 17 muffins cavities with paper liners or lightly grease muffin pan with gluten-free cooking spray.
- In a medium bowl, whisk together dry ingredients. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat butter for 45 seconds or until light. Add sugars. Cream together for one minute.
- Add eggs, one at a time. Mix well between each addition to full incorporate eggs. Add vanilla extract and mix to combine. Turn off mixer and scrape down the sides and bottom of the bowl.
- Add half the dry ingredients. Turn on mixer to medium speed. Blend until combined. Batter will be thick.
- Add pumpkin and buttermilk. Mix until combined.
- Add remaining dry ingredients. Mix until a thick, fluffy batter forms.
- If using, stir in raisins and chopped nuts.
- Spoon batter into prepared muffin pan, about ⅔ full. Batter will be thick. If desired, sprinkle sunflower seeds on top of the muffin batter.
- Bake for 25-30 minutes or until muffins are golden brown and a cake tester inserted into the center comes out clean.