Amy is our own gluten-free goddess, and it just doesn't seem fair to bake for a tailgate when she can't even partake in the goods. So I hit Wegmans to stock up on gluten-free baking fare to make pumpkin muffins for last weekend's Homecoming.
We have no photos (I know, I know, never a photo), but it won't be the first time we go gluten-free this football season, so we'll take a few next time.
In the meantime, I thought I'd share the recipe, from Gluten-Free Goddess. Here's the link. However, I'm not a huge pecan fan, so I skipped topping them with nuts and went with maple cream cheese icing.* Yes, I did. Oh, and I added chocolate chips to the batter.
Rich and Amy dug them. I'm wondering if Amy has already eaten all of the dozen we left behind with her at Penn State yet. I was too busy lamenting that I can't eat the icing all the time to really notice the muffins themselves, but they did bake up beautifully looks-wise. (Come on! Bourbon vanilla extract!)
I've discovered that cooking and baking within the HoB's kitchen is really quite convenient. And my KitchenAid mixer is no longer just a very pretty decoration.
*Maple Cream Cheese Icing
8 oz. softened cream cheese or vegan cream cheese
3-4 Tbs. softened unsalted butter or vegan margarine
3-4 Tbs. pure maple syrup
1 1/2 tsp. bourbon vanilla extract
3 cups powdered sugar (more, if needed)
Beat the cream cheese and butter until fluffy. Add 3 Tbs. of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat until smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.
There is literally one left. I shared with no one. They were hands down the best thing ever.
ReplyDeleteThanks so much for looking out for your gluten-challenged, pumpkin loving friend!