Pumpkin-Spice Muffins

Name: Pumpkin-Spice Muffins
Yield: makes 12
Ingredients: 2 cups Bob’s Red Mill gluten-free all-purpose baking flour; 2 teaspoon baking powder; 2 teaspoon baking soda; 1 teaspoon xanthan gum; 1 teaspoon salt; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; 1/2 cup coconut oil, plus more for the pan; 2/3 cup agave nectar; 2/3 cup rice milk; 2 tablespoons pure vanilla extract; 1 1/2 cups canned unsweetened pumpkin purée; 1/2 cup hot water

December 9, 2011

When customers started requesting pumpkin-spice recipes, I turned to my brother Danny, the McKenna clan’s resident Halloween expert and culinary school graduate. Danny’s rule: The flavor of a pumpkin purée must be nutty and rich without being overly spicy or dense. Ever the pragmatist, and much to Danny’s purist chagrin, I find that canned pumpkin purée is surprisingly flavorful and far more convincing than other canned vegetables. Sorry, Danny, but it’s true.

Recipe notes

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