This weekend felt like a release from prison.
(I know I know dramatic much? It’s just all the Revenge I’ve been watching…)
I finished the GMAT. I’m done. And let me tell you—it’s so true that you forget how to study after college. Three weeks before taking the test, I made this self-imposed, incredibly unbalanced emergency cram study schedule for myself that involved (a) my GMAT book (b) no going out (c) no fun things.
So…..I went a little stir-crazy at times. Some days, I baked a little more than I studied. But in the end, things started balancing out and I got back on track. And took the test. And life on the other side is gooood. First thing I did? Went to Costco with my friend. #butseriously. Then I baked two types of doughnut muffins* and took some to my friend’s LOBSTER BOIL. Are you hearing what I’m saying? It was amazing. Then I hung out with my frans. On Sunday, Erik and I went to an art exhibition, ate Chinese food and watched Scandal. Garlic eggplant = heaven.
Back to the doughnut muffins: I’ve been anxiously awaiting my doughnut book by the incredible Ashley (her recipes are always healthy, always delicious and always impeccably-tested—she’s one of the bloggers I admire most) and spontaneously decided on Saturday that I could WAIT NO LONGER. Ashley’s stunning cookbook of gluten-free baked doughnuts has been making the rounds on its book tour and though there are happily a variety of recipes already floating the interwebs, I knew immediately which ones I was going to make.
Add doughnut pans to the list of things my kitchen lacks; instead, I made muffins and added a tiny pinch of baking soda. I used additional pumpkin puree instead of the applesauce since I didn’t have any and omitted the allspice for the same reason, but otherwise I followed the recipe completely as written. And they are delicious. Spiced, SUPER tender and moist. The interior of my muffins looked exactly like Izy’s doughnuts, which I think is the sign of a great recipe. Consistently delicious results, every time!
Yay Ashley! I have a feeling your book is going to be a smashing success.
*I’ve always wondered what constitutes a doughnut muffin as opposed to just a muffin that tastes sort of like a cake doughnut which really tastes like a muffin except with those little craggy crunchy edges. If you’ve wondered that too, WONDER NO MORE! Doughnut muffins taste like tender cake doughnuts in the shape of a muffin. And yes, they also taste like muffins. Got that?
Note: Something unfortunate that prevented me from making a lot of Ashley’s recipes in the past was a lack of sweet rice flour. However, sweet rice flour is really easy to find online, in supermarkets (Bob’s Red Mill carries some) and in most Asian markets. I picked up a box in a Japanese market near my work for $2-3 and it’s the best investment I’ve ever made. Ashley’s should-be-patented combo of oat flour, sweet rice flour and almond meal really makes for awesomely textured gluten-free goods of all sorts!
Incredibly moist, tender and perfectly spiced pumpkin doughnut muffins that no one will ever suspect are gluten-free!
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/4 cup almond meal
- 1/4 cup + 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/4 cup + 2 tablespoons almond milk
- 1/3 cup + 2 tablespoons pumpkin purée
- 2 tablespoons oil
- 1 ½ teaspoons vanilla extract
- For a maple glaze:
- 1/3 cup powdered sugar
- 1.5 teaspoons maple syrup
- 1-2 teaspoon almond milk (start with 1 and add more if needed)
- dash of cinnamon
Preheat your oven to 350 F and grease or line your muffin pan with wrappers.
Combine all dry ingredients (flours, sugar, baking powder, baking soda and spices) in a large bowl, mixing well. In another bowl, whisk the eggs together, then add the milk, pumpkin purée, oil and vanilla. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).
Spoon heaping quarter cups of batter into each muffin well, filling about ¾ of the way. Bake for 20-24 minutes, until puffed, golden brown, and firm enough to spring back against a light finger poke. A toothpick inserted in the center should come out clean. Let cool in the pan for a few minutes, then carefully remove and let cool fully.
I think these are great on their own, but for the glaze, whisk all the ingredients together and spoon over each cooled muffin.