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November 2017

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    Gluten-Free Crumble Top Pumpkin Muffins

    November 14, 2017

    Gluten Free Pumpkin Crumble Muffins

    Do you even pumpkin spice bro? Ok, sorry for that basic tidbit to start this post off with but I’ve had three glasses of wine (on a Monday night, because Monday.) I’m not a huge PSL fan (I drink my coffee black, because I’m a hard ass) but I do love using pumpkin as an ingredient.

     

    Aaron and I met the parentals for lunch yesterday and Mom mentioned she wanted to make some gluten-free pumpkin muffins and invited me over so we could bake together. I mean, how cute is my ma?

     

    Ok, so these are gluten free and everything organic (b/c mom is a little crunchy) but they turned out pretty damn good. I took them to work and one of the guys did a hip thrust, so I’ll take that as a “yes Kelli. These are indeed delectable treats.” Sharing these with y’all b/c: PUMPKIN.

    Gluten-Free crumble top pumpkin muffins

    Gluten-Free crumble top pumpkin muffins

    Gluten-Free crumble top pumpkin muffins

    Gluten-Free crumble top pumpkin muffins

    So I’ve tried several gluten-free flours for  various recipes- most have been blends of various flours (almond, potato, rice, tapioca, etc.) However, this one seemed to work quite well for baking: (I DO NOT recommend the Pillsbury brand gluten free flour blend unless you want your dish to taste like paste.)

    Gluten-Free Flour good for baking: Blue Diamond

    Blue Diamond almond flour, you get an A! For the record, I’m not personally gluten free. I notice that I feel better when I eat less carbs and gluten, however it’s not something that I’ve completely cut out of my life. BUT, when it’s an option, (and actually tastes good) I’m definitely on board!

    Gluten-Free Crumble Top Pumpkin Muffins
    A moist muffin that is great for breakfast OR dessert. The muffin itself isn't to sweet and is a good spiced compliment to the sweetness of the crumble and icing drizzle!
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    For the muffins
    1. 1 can organic pumpkin (Not pumpkin pie filling, just plain "pumpkin")
    2. 4 large eggs
    3. 1/2 c honey
    4. 2 c almond flour
    5. 1 c unsweetened coconut flakes
    6. 1 tsp. baking soda
    7. 1/2 tsp. salt
    8. 1/2 tsp. nutmeg
    9. 1/2 tsp. cinnamon
    10. 1/2 tsp. ground cloves
    For the crumble top
    1. 3/4 c almond flour
    2. 1/4 c unsweetened coconut flakes
    3. 3/4 tsp pumpkin pie spice
    4. 1/4 c white sugar
    5. 1/4 c brown sugar
    6. 5 Tbsp melted butter
    For the Icing
    1. 3/4 c powder sugar
    2. 1 Tbsp maple syrup
    3. 1 Tbsp milk
    For the muffins
    1. Whisk together pumpkin, eggs and honey.
    2. In a separate bowl, whisk together dry ingredients.
    3. Gradually mix dry ingredients into the wet ingredients.
    4. Pour into lined muffin tins.
    5. Top with crumble- press lightly into the top of the muffin batter.
    6. Bake at 350 F for 20-22 minutes.
    7. Let cool completely before adding the icing/drizzle.
    For the crumble
    1. In a bowl, whisk together almond flour, coconut, pumpkin pie spice and sugars.
    2. With a fork or whisk, blend in the melted butter until crumbs form.
    3. Sprinkle/crumble on top of muffin batter before baking.
    For the icing
    1. In a small bowl, whisk maple syrup and milk into the powder sugar.
    2. Drizzle over cooled muffins.
    3. Serve.
    Notes
    1. I halved the original crumble and drizzle recipe as the one that we made up made such a huge surplus. The amounts above should be adequate for this recipe. Please feel free to give feedback if needed!
    Big Hair and Foodie Fare https://bighairandfoodiefare.com/
    Please pin this and feel free to share! I had several people ask me for the recipe when I posted a photo on facebook yesterday!

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