It’s the (Gluten-Free) Holiday Season
With Thanksgiving and the holiday season quickly approaching, I am going to share some gluten-free recipes that would be good options for you holiday meal(s) if you or someone you know has a gluten-intolerance.
My dad is the one in our family that does most of the cooking for Thanksgiving and he goes ALL OUT. He starts cooking almost a week in advance. He even makes his own bread to cut into croutons for his made-from-scratch stuffing.. yeah, he’s intense!
But I’ve thrown a wrench into his menu this year since I’ve been eating so strictly gluten-free. Thankfully, I picked up this Better Homes and Gardens magazine at the grocery store a couple of weeks ago and it turned out to be a great purchase! We found several recipes to use for Turkey Day, including a recipe for Gluten-Free Pumpkin-Walnut Streusel Muffins. OH. MY. WORD. My mouth starts watering every time I look at that picture!
Ingredients
Gluten-free nonstick cooking spray
1 1/4 cups brown rice flour
1/3 cup gluten-free quick-cooking rolled oats
1/4 cup flaxseed meal
2 teaspoons pumpkin pie spice
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/2 cup milk
3 tablespoons canola oil
1 teaspoon gluten-free vanilla
Walnut Streusel
1/4 cup chopped walnuts
2 tablespoons gluten-free quick-cooking rolled oats
1 tablespoon packed brown sugar
1 tablespoon canola oil
Cream Cheese Icing (optional)
1 ounce reduced-fat cream cheese (Neufchatel), softened **Dad says this is a crime against humanity and will be using regular cream-cheese
2 tablespoons powdered sugar
1 tablespoons milk
Directions
- Preheat oven to 375 degrees F. Coat twelve 21/2-inch muffin cups with cooking spray (do not use paper bake cups); set aside. In a medium bowl stir together flour, the 1/3 cup oats, the flaxseed meal, pumpkin pie spice, baking powder, and salt. Make a well in the center of flour mixture; set aside.
- In a medium bowl combine eggs, pumpkin, the 1/2 cup brown sugar, the 1/2 cup milk, the 3 tablespoons oil, and the vanilla. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into the prepared muffin cups.
- For walnut streusel, in a small bowl combine walnuts, the 2 tablespoons oats, the 1 tablespoon brown sugar, and the 1 tablespoon oil. Sprinkle evenly on top of batter in muffin cups.
- Bake about 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool slightly on wire rack.
- If desired, for Cream Cheese Icing, in a small bowl stir together cream cheese and powdered sugar until smooth. Gradually stir in enough of the 1 to 2 tablespoons milk to reach drizzling consistency. Before serving, drizzle icing over warm muffins.
I am so looking forward to making these! Do you have a recipe on your Thanksgiving menu that you can’t wait to try?
