Fall is in full swing. The calendar part that is. The weather? Not so much. It’s now the end of October in Colorful Colorado and there hasn’t been a sign of a snowflake on the Eastern plains. The fluffy stuff arrived last year mid September. Just a dusting really, but it counts when your family has a yearly “First Snow” contest. Dinner of choice is at stake.
Fall’s unfortunate tendency, though, is the business of said calendar: school, sports, programs, etc.
For me it’s the Fall Teen Writing Conference. Planning, marketing, scheming. Fall is also an invitation to bake. This fall has it’s challenges: our new Gluten Free lifestyle. Initially, GF was scary. With the help of friends (the ones in the area, the ones who’ve written GF cookbooks, and my BFF: Pinterest), I’ve pulled off some wonderful delicacies. Including this little gem from the Smashed Peas and Carrots website.
GF Pumpkin Donut Muffins
This recipe was inspired by a Facebook post of pumpkin muffins made in a beautiful Fall leaf pan. I HAD to have it. Ordered it! Came ALL the way from Canada. Imagine that. Canada. Leaf. Hmmm.
This is a deep muffin pan, so I was a little concerned about baking times. GF is infamous for weird cooking times. (maybe it’s my oven) Hint: gently tap the pan so ensure the batter fills the pan. Don’t overfill. 9 – 12 minutes wasn’t quite enough time either for the thickness. Not being a formally trained chef, I left out one ingredient: salt. It didn’t matter.
For all the sugar, that went into the batter, these were not overly sweet. What beautiful muffins though!
What is your favorite part of Fall? Sweatshirts? Colors? PUMPKIN?!?!?!?