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Morning Pick-Me-Up

For the past couple of days, D'wayne has had a tummy ache. We could hear it rumbling and she wasn't very interested in food. Like any dog parent, we turned to the internet for answers. One of the websites said that pumpkin helps dogs with upset tummies and diarrhea. There's always canned pumpkin in my pantry!  

 

I love most pumpkin flavored things. Generally, I restrict all pumpkin baked goods to the fall. The smell of pumpkin makes it feel like October; however, I opened some pumpkin because if it'll help the dog, then we'll have pumpkin! 

 

Since we shop at Costco, my cans of pumpkin are massive. They're the extra large cans of Libby's. For a dog D'wayne's size, the suggested amount of pumpkin is 1 Tbsp. I couldn't let the rest of the pumpkin go to waste, so I made a batch of my favorite pumpkin muffins with a bit of a twist. 

 

 

 

Pumpkin Spice Muffins (adapted from Babycakes)

2 cups of your favorite gluten-free flour blend, or standard all-purpose flour

2 tsp baking pwd

2 tsp baking soda

1 tsp xanthan gum (omit if you're not baking gluten-free, or if it's in your blend)

1 tsp salt

1 Tbsp cinnamon

1 Tbsp ginger

1/2 cup canola oil

2/3 cup agave 

2/3 cup non-dairy milk (I used almond milk this time around, but whatever you have on-hand is fine)

2 Tbsp vanilla 

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1/2 cup hot coffee*

 

Preheat your oven to 325º. 

Line your muffin tin. Depending on the tin size and how much you fill them, you'll end up with 12–20 muffins**. 

Measure your 1 1/2 cups of pumpkin so it's ready when you are.

Whisk together the flour, baking pwd, baking soda, xanthan gum (if using), salt, cinnamon, and ginger. 

In a separate bowl, combine the oil, agave, milk, and vanilla. 

If you're reheating some leftover coffee, microwave it for 30–45 seconds. 

Add the wet ingredients to the dry. 

Stir until the batter is smooth. It'll be quite thick. 

Fold in the pumpkin and hot water until fully incorporated in the batter. 

Fill the liners with 1/3 cup of batter.

Bake for 22 minutes, rotating halfway through. 

Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack. 

Cool completely before frosting. 

 

This particular recipe is perfect for a muffin or a pumpkin cupcake. Call it a cupcake and add your favorite frosting. I made these for the first wedding I ever baked for, and they were a huge hit. 

 

*If you're not a caffeine addict like me, use hot water. The coffee flavor is subtle and adds a little pick-me-up to your muffin. 

 

**The number of treats varies depending on what you intend to do with this baked good afterwards. I often fill them a bit shorter so there's room for frosting. That's when you'll get about 20 cupcakes. If you're calling these cupcakes, fill the liners so they're two-thirds full and have an appropriate cake-to-frosting ratio. 

 

 

 

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