I used to have this rule where I wouldn’t eat or make anything pumpkin before October 1. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.
That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I’ve been all about the pumpkin. I’ve given the apples some love too. I did make a big batch of slow cooker apple butter. So there.
Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I’ve pretty much had pumpkin in some way, shape, or form every day since that PSL. I’m not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September next time ;)
These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! Those raisins! All the pumpkin spice! They’re the epitome of pumpkin flavor in one delicious muffin.
If you’re not a fan of raisins, you could always do chocolate chips or instead. Or even chocolate covered raisins. Hey now…
The great thing about pumpkin is that it really makes your baked goods so moist without having to add a ton of liquid. It’s also readily available year round. So if you want to bust out the pumpkin muffins in April, you can. I just won’t be joining you unless it was for these muffins. Then I just might have to go and break some more rules. The struggle is real, my friends. The struggle is real. Enjoy!
Cuisinart Stainless Steel Mixing Bowls