As soon was we get the slightest cool-down at the end of the summer, I crave pumpkin. Pumpkin pasta, pumpkin patchin', pumpkin carving (yeah, not all is related to eating the pumpkin) and pumpkin muffins.
As for the frosting. Well, you know how that happens sometimes. You just so-happily have half a block of cream cheese in the fridge and it needs to be used for something and come on, who doesn't love a little cream cheese frosting? (Despite that these need no frosting whatsoever.) The frosting practically made itself.
one 15 oz can of pureed pumpkin
2 cups of sugar
1 teaspoon vanilla
2/3 cup vegetable oil (I used canola)
1 teaspoon salt
3 teaspoons (1 tablespoon) cinnamon
2 teaspoons mixed spices (cinnamon, cloves, allspice, nutmeg, etc)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon (or 3 teaspoons) xantham gum
3 cups gluten-free flour
Preheat oven to 350. Oil or line two (12-cup) muffin pans.
In a large bowl, mix pumpkin and sugar. Add eggs, vanilla and oil. Add salt, spices, baking soda, baking powder and xantham gum. Slowly add flour. Scrap down the bowl and mix again.
Fill muffin cups 2/3 full and sprinkle a little sugar on top (or not, if frosting). Bake for 20 to 25, until done.
Now, if you're crazy (like me) and want some frosting (like me) because you love cream cheese frosting (like me), beat 4 ounces room temperature cream cheese with 2 tablespoons butter and a tablespoon (or so) of milk. Add 1/2 teaspoon vanilla, beat again and add a cup (or so) of powdered sugar. This will frost about 15-ish muffins. But after frosting them, you may want to call the cupcakes. Or not. Muffins don't have as much guilt.