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!
Pumpkin Spice Doughnut Muffins
- 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.