Receta Sweet as Punkin’ Pie
Like most food bloggers, I spend a majority of my time thinking about food. And being a gluten free food blogger, means that I’m also thinking of how I can recreate recipes gluten free.
It seems like the beginning of October has sparked a pumpkin explosion! I’ve seen pumpkin items everywhere: pumpkin pie, pumpkin scones, pumpkin lattes, pumpkin cookies. So I scrolled back through posts from last year to see how I embraced the fall season and I ran across this recipe.
So yesterday I revisited!
Pumpkin Muffins with a warm browned butter glaze!
This pumpkin recipe is pretty easy, but the browned butter glaze is SUPER easy! Take 4 tablespoons of butter and melt in a small saucepan over medium heat. Let the butter cook down for about 10 minutes or until it achieves a golden brown color. Stir frequently. Once browned, transfer to a bowl and add in 1 cup of sifted powdered sugar, 1 tsp. of vanilla, and 3 tbsp. of milk. Stir until smooth. Let it set for about 10 minutes and then glaze! It’s great on pumpkin cookies, muffins, cakes, and any dessert using ginger!
And this morning I incorporated these tasty little muffins in to, what else,
a big bowl of gluten free oats! I sprinkled a bit of cinnamon on top for good measure! This was an AWESOME bowl of oats, and I’m predicting it’s really going to hold me over today.
PLUS just between you and me, it’s Starbucks Monday for GHM, and so I WILL be getting one of those pumpkin lattes too! :)
In other blogging news:
Lori from Studio Waterstone is celebrating her blog-iversary this Saturday, and in honor of her special day is hosting a giveaway EVERYDAY! PLUS super sweet deals on her gorgeous one of a kind beauties!!