Nerds Gotta Eat: Sassy Pumpkin Muffins

Happy Thanksgiving, Fangirls! Today I’d like to give thanks for my amazing family, phenomenal friends, and rad as heck boyfriend. A little while back, I had the pleasure of meeting said boyfriend’s parents, and I got super freaked out because first impressions are so important, and I can never visit someone empty handed. My go-to for first visit gifts tends to be food, but his mother is gluten free, and he is allergic to everything under the sun! I originally tried making gluten free Pizzelles, but that was a disaster and a half, so I went to Lauren Lopez’s These Treats Don’t Suck. In it, Ms Lopez writes about how she has a princess tummy that doesn’t like gluten or dairy, so I figured it may be a good place to start. I was incredibly right. Lopez had a ton of recipes in there, but most had chocolate or nuts (allergy king would not be able to eat those). Luckily, there is a recipe for Sassy Pumpkin Muffins that was free of nuts, chocolate, and gluten (heck, there’s no dairy either)!


This was my first foray into gluten free anything (other than the pizzelle tragedy),  so i had to get a couple things that we don’t keep in my house. I bought 4 different types of gluten free flour (well, 3 types and gluten free oats that I turned into flour), and I was definitely surprised that I needed so many. Start by preheating you oven to 350*F, then here’s what you need for some Sassy Pumpkin Muffins:

2 oz Millet Flour
2 oz White Rice Flour
2 oz Oat Flour
2 oz Tapioca Starch
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg I omitted this, but I think the recipe would be great with it!
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Cayenne Pepper
1/4 tsp Clove
1 c Pumpkin Puree (not pumpkin pie mix)
1/3 c & 2 tbs Canola Oil
1/2 c Brown Sugar, lightly packed
2 Eggs
1 tsp Vanilla

Its a lot of stuff, Fangirls, and to be totally honest, gluten free flour isn’t the cheapest thing Luckily, this recipe barely uses any, so I have a lot left over to try the other treats in Ms Lopez’s book!


After getting out all of my ingredients, the first thing I did was turn my rolled oats into oat flour. I popped a good amount of oats into my magic bullet, and ta-da, flour!


After that, I mixed all of the dry ingredients together. The book suggests weighing your flours, as there are different weights if you scoop your flour different ways, so that was another new thing for me! Luckily, we have a scale meant for food, so that was taken care of rather easily.


After mixing my dry ingredients, I put them all into my big mixer, and used the bowl I mixed them in for mixing my wet ingredients. You’re supposed to keep them separate for as long as possible, so it’s important to mix them separately. After that, I mixed it all together, sprayed the heck out of some muffin tins (I’ve been told that the best way to do it is to spray the tins with anti-stick spray, put muffin cups in, put your mix in, and bake it. This way there’s no chance of sticking anywhere!). Plop your mix in, and drop those bad boys in the oven!

They took about 25 minutes for big ones, and maybe 10 for the tiny baby muffins I made, but make sure you keep your eye on them. Mine didn’t really rise or get rounded like regular muffins do, so it wasn’t super clear when they were done. I used the toothpick method to check.


I feel like they definitely could have been cuter, but these were some darn tasty muffins! They looked kind of lumpy because (like I said) they didn’t really rise as well as muffins I’ve made before have, and they were definitely a bit dry. My young neighbor (who also has a princess tummy) recommended adding just a bit of water when things are looking dry; I’ll be trying that next time! Even though these were a bit dry, they were fantastic with milk, and helped me make a pretty good first impression!

If you’re in need of a treat book for princess tummies, check out Lauren Lopez’s These Treats Don’t Suck on Amazon for $5.











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