Recently we had a pretty involved Facebook discussion about pumpkin flavored baked goods. Since it is the first week of October, I thought now is the appropriate time to share some yummy pumpkin deliciousness. Beyond the pumpkin spiced latte’s everyone raves about at your local coffee shop, pumpkin cupcakes, muffins, cookies, ciders are all the rage. Pumpkin is one of the first signs that fall is in the air. Beyond searching Pinterest and searching “gluten-free pumpkin recipes” here is a list of some pumpkin goodies you can purchase or make that our Facebook friends shared with us:
Weight Watchers Pumpkin Hummus
Pumpkin Cookies Made to Order
Fresh – Simply Delicious & Organic makes AMAZING (or so they say) pumpkin spice cookies for the fall! They bake over 100 of them to take to Riverside Arts Market from 10am to 4pm each Saturday. They usually sell out of them but you can call ahead and pre-purchase. Their cookies are always gluten-free, dairy free, and delicious!
Mama B’s Specialties Hello Fall!
Top left – Pumpkin Donut Holes, Top Right – Pumpkin granola, and bottom right – Sweet Pumpkin Dip with apple slices and ginger snaps.
Version 1 Sarah Lind GF Pumpkin Bread
1 box Betty Crocker® Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips
1. Heat oven to 350°F. Grease bottom only of 9×5-inch or 8×4-inch loaf pan with oil.
2. In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
3. Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.
Makes 16 servings
Version 2 GF PUMPKIN BREAD
1 c. canola oil
3 c. sugar
4 eggs, beaten
1 – 15 oz. can of pureed pumpkin
3-1/2 c. Gluten Free flour blend
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
½ tsp ground cloves
2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2/3 c. water
½ c. unsweetened natural applesauce
Combine oil, sugar, eggs. Add pumpkin and mix well.
Sift together all dry ingredients and add to pumpkin mixture.
Add water and applesauce and mix well.
Pour in two lightly greased loaf pans. (Or 1 4-loaf Pampered Chef pan and 1 loaf pan)
350 degrees for 50-60 min.
Pumpkin Cupcakes with Maple Cream Cheese Icing from glutenfreegoddess.blogspot.com
Pumpkin flan from Food Network’s Ellie Krieger.
Sippers Coffee House has been baking gluten-free pumpkin muffins. They use a standard pumpkin muffin recipe and add a teaspoon of xanthan gum to give the muffins more lift. You can preorder if you prefer for them to do the work.
Do you have a favorite gluten-free pumpkin baked good recipe? Do you even dare share it with us. My favorite is to roast the pumpkin seeds. MMM,