Pumpkin

I got a little excited about fall and all the pumpkin goodness that I might bake so, I bought a couple of pumpkins, stocked up on canned pumpkin, and then we got TWO more pumpkins in our CSA box. .. a little bit of an overload.

I had every intention of trying out a bunch of new recipes... The first pumpkin recipe I made was this one. But it was so darn good that I haven't made anything else. I've made them THREE times! That's 72 muffins!! Each time I used gluten-free flour and they were amazing, soft and moist! I'm a creature of habit... I plan on breaking out and making something else... eventually. Maybe this next - which I've made before... creature of habit.

Pumpkin Muffins
adapted from here

Ingredients:
2 3/4 cups gluten-free all-purpose flour (or whole wheat pastry flour, or other flour)
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoons sea salt
1.5 teaspoons ground cinnamon
1.5 teaspoons ground ginger
1 teaspoon ground nutmeg
1 stick (1/2 cup) unsalted butter, softened
1/4 cup coconut oil
2 cups Sucanat (or brown sugar)
2 large eggs
15 ounces canned solid-pack pumpkin
3/4 cup milk
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 375 degrees and butter 24 muffin cups (or fit with paper). Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and coconut oil in the bowl of an electric mixer fitted with the paddle attachment. Add Sucanat and mix well on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Pour or scoop batter into muffin molds, filling them about 1/2 to 3/4 full. Bake for about 10 to 15 minutes, keeping an eye on them along the way. Muffins are done when a toothpick inserted into the center comes out clean.