I'm so excited to share this next recipe with you!!! They're so yummy. I can't stop eating them. :( If you follow my blog you might already know that I'm pumpkin obsessed. It's a problem- and I should seek help- but for now you can benefit by enjoying this next recipe!

This recipe literally just came to me. I had seen gluten-infested pumpkin dinner rolls on pinterest and thought "Mmmmmm..." but then truly the addition of the cinnamon and sugar was divinely inspired... ;)

I think you're going to be seriously pleasantly surprised by the moistness of these tasty rolls. They're light and fluffy with just the perfect hint of pumpkin. They don't have the texture of a gluten-free bread AT ALL! You know what I'm talking about...that dense, dry stuff you dread. This recipe is different! 

This recipe is versatile as well. To turn them into pumpkin cinnamon rolls simply top with this cream cheese frosting. If you don't care for pull-apart you can simple sprinkle the cinnamon and sugar on before baking. And if you want just a pumpkin dinner simply leave out the cinnamon & sugar all together. 

Enjoy! 

Directions: 

1. Grease 12 muffin tins with coconut oil and set aside. 
2. In a small bowl combine the yeast, sugar, and warm water. Cover with a towel and let sit 6-8 minutes. I usually wait until it has doubled in size. 
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, baking powder and pumpkin pie spice. 
4. Add the yeast mixture, egg, pumpkin puree, coconut oil, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes on medium speed. (The dough will be thinner than regular bread dough and can not be shaped by hand.)
5. Using a 1 inch cookie scooper, scoop a mound into your cinnamon and sugar. Coat the dough and place into muffin tin. Repeat two more times so you should have a total of three cinnamon & sugar coated mounds in 1 tin. Repeat until all the dough is used. 
6. Pour 1/2 tsp of the melted butter (or melted coconut oil or melted Earthbalance) over the top of each muffin section. (This gives an excellent taste and helps prevent sticking.) 
7. Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Preheat your oven to 350 degrees F. Allow the rolls to raise 15 minutes.  
8. Bake for about 15-17 minutes. (They should be moist but not doughy on the inside.)
   

Store in an airtight container on the counter (not the fridge!) You can freeze these as well.

 

Yummers!...But she keeps eating my props!

Love pumpkin recipes as much as I do??? Check out all my other Gluten Free Pumpkin Recipes HERE. 

Audrey was loving the small green ones this year...

and Ella wasn't too sure about the whole thing... ;)

She definitely didn't want to be left alone with one...

Animals, not pumpkins, scare this one...

But...from distance they're not as bad. ;)

Last stop...Children in the Corn... It's a Cornbox...(like a sandbox but with corn instead.) Clever. 

Is there anything better than a muffin with a little surprise inside? I saw these festive muffins on Pinterest and HAD to have them! I simply converted them to be dairy and gluten free so little Audrey and I could enjoy them. They turned out perfect! I was so pleased. These would be perfect on a fall morning or even as a snack with some apple cider. Yum. 

Now, keep in mind these are muffins not cupcakes so they are less sweet on purpose. The cream cheese will make it all better for you though. Word to the wise... you'll want to allow them to cool unless you enjoy burning your tongue with molten cream cheese! Just saying. ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Yields 12 muffins
Filling Ingredients:

• 4 oz cream cheese (room temperature works best, if using dairy free- use it straight from the fridge)
• 1/4 cup sugar (I use evaporated cane juice sugar)

This time of year I start blowing through Pumpkin Pie Spice like it's going out of style. The last time I checked, Pumpkin Pie Spice was $4.50 for a small container at Walmart. Good grief! Living Gluten Free you have to be smart about your money so I figured there's got to be a way to make it for a whole lot cheaper. 

There's a lot of recipes out there for Pumpkin Pie Spice but this one is definitely our favorite. It follows the exact ingredients in our favorite McCormick Pumpkin Pie Spice so I know it's got to be close. 

(Gluten Free, Dairy Free, Corn Free, Nut Free)
Presented by jalene

Yields 3 & 1/2 Tbsps
Ingredients: 

• 2 Tbsp Ground Cinnamon
• 2 tsp Ground Ginger
• 2 tsp Ground Nutmeg
• 1/2 tsp Allspice

Directions: 

1. Blend all of the ingredients together and keep covered in an airtight container.  Use in any recipe that calls for Pumpkin Pie Spice. 

OH! Do I have a great gluten free holiday pie recipe for you! Here's a new twist on a classic favorite... all made gluten and dairy free thank you very much. ;) 

Can I just say, I love the contrast of the colors in this pie. It reminds me of a candy corn or something. It's almost too pretty to eat! 

The crust alone on this pie is a pure winner. I'll be using it again and again. It's so quick to make and would compliment other great pies like a blueberry cheesecake or coconut cream. I love that it's packed full of nuts too! Kind of gives a healthier feel to it. At least that's what I told myself so I didn't feel guilty eating 2 slices. ;) 

Enjoy!

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by a multiple of recipes including one by Betty Crocker

Yields (1) 9-inch pie
Crust Ingredients: 

• 1 cup gluten free ginger or cinnamon snaps cookie crumbs
• 1/2 cup ground pecans
• 2 Tbsp sugar (I used evaporated cane juice sugar)
• 1/4 cup butter, melted (I used EarthBalance to make it dairy free)

Crust Directions: 

1. Mix the crumbs, ground pecans, and sugar until well combined. Stir in the melted butter and mix well. Press into a 9 inch pie pan. Set aside. 

Filling Ingredients:

• 4 oz cream cheese, softened (I used a dairy free cream cheese)
• 3 Tbsp powdered sugar
• 1/2 tsp gluten free vanilla extract
• 1 egg yolk
• 1/2 cup sugar (I used evaporated cane juice sugar)
• 1 & 1/2 tsp pumpkin pie spice
• pinch of salt
• 1 cup pumpkin puree
• 1/2 cup evaporated milk (I used 1/2 cup canned coconut milk to make it dairy free)
• 2 eggs, slightly beaten
• 1/2 tsp gluten free vanilla extract

Filling Directions: 

1. In a mixing bowl combine the cream cheese, powdered sugar and the vanilla on low until well blended. Add in the egg yolk and beat well. Spread this mixture evenly at the bottom of your prepared crust. 
2. In a clean mixing bowl combine the 1/2 cup sugar, pumpkin pie spice, salt, pumpkin, milk, and eggs until smooth.  Carefully pour over the cream cheese mixture. 
3. Bake for 20 minutes then cover the crust and bake for 20-25 minutes more. The center should no longer giggle when the pie is gently wiggled. 
4. Cool completely then cover and refrigerate for about 2 hours before serving. Garnish with whip cream (or my coconut whip cream to make it dairy free.) Store leftovers covered in the fridge. 

Do you ever get jealous when you see those easy recipes that use a box mix and then 1 or 2 other ingredients to create this awesome new creation? Well, the other day I saw an angel food mixed with pumpkin and, let me tell ya, it about did me in. Oh my goodness! If you follow my blog you probably know that I'm obsessed with pumpkin but did you know I also love me a good angel food cake? Infact, when I was little I would request angel food cake instead of regular cake for my birthday!? I heart it that much. 

So, you can only imagine my joy of the thought that angel food could marry pumpkin in one perfect union. 

If you haven't ever attempted an angel food cake from scratch you should really try it. It's fun and you feel super cool when it's all finished knowing that you did it all completely from scratch! So here's my super coolness. Hope you LOVE it! ;)

(Gluten Free, Dairy Free)
Created by jalene

Ingredients: 

• 1 & 1/2 cup egg whites (about 11-12 large egg whites)
• 1 & 1/4 cup powdered sugar
• 1/4 cup potato starch
• 1/4 cup sweet white rice flour (I grind my own from Calrose rice)
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 tsp sea salt
• 1 tsppumpkin pie spice
• 1/2 cup pumpkin puree
• 1 & 1/2 tsp Cream of Tarter
• 2 tsp gluten free vanilla extract
• 1 cup sugar (I used evaporated cane juice sugar)

Directions: 

1. 
   
2. (If needed: remove a rack from your oven so the angel food cake pan can sit exactly in the middle of the top and bottom burner.) Preheat oven to 350 degrees F. 
3. Prepare the egg whites and set aside in your mixer bowl (so they can come to room temperature). 
4. In a medium size bowl whisk together your powdered sugar, potato starch, rice flour, cornstarch, tapioca starch, salt and pumpkin pie spice. 
5. When eggs whites are ready, add the cream of tarter and vanilla and beat on high. Slowly add in the sugar. Beat until sugar is dissolved and stiff peaks form. (Stiff peaks are when you dip a spatula into the egg white mixture and when you pull it out, it keeps it's shape like a peak or mountain.) 
6. Turn mixer to the LOWEST setting and add your flour mixture about 1/4 cup at a time. Then add in the pumpkin  puree, being careful not to over mix. 
7. Gently pour/spoon into an UNGREASED angel food cake pan distributing it evenly. 
8. Bake for about 45 minutes or until the cake is golden brown and springs back when touched lightly. 
9. Once baked, immediately turn the pan over a bottle and allow it to cool. (Omitting this step will make your cake smoosh down.)

Occasionally I like to check out cookbooks from my local library and try out their gluten free recipes. I guess I like seeing what I'm up against because I'm technically an amateur. 

One recipe in particular caught my eye this past month...Pumpkin Waffles! Oh ya...seriously, I love pumpkin anything so I decided to give this cookbook's version a whirl. I couldn't even believe the end result. YUCK! Chewy & soggy and trying too hard to be like a gluten version. What in the world!! If someone can sell a junk recipe like that, I surely can do better...for free!

So after only a couple of attempts I have a delicious recipe for you that I'm proud of. It's crispy & divine and tastes heavenly with some butter (or Earth Balance) and maple syrup. Yum! Hope you love it as much as our family does!

PS- be sure to check out my new category: Gluten Free Pumpkin Recipes!

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by my Husband's Favorite Waffles Recipe

Yields 3-4 Belgium Style Waffles
Ingredients: 

• 1 & 1/2 cups sweet white rice flour (I grind my own from Calrose rice)
• 1 Tbsp sugar (I used evaporated cane juice sugar)
• 2 tsp baking powder
• 3/4 tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/8 tsp xanthan gum
• 1/2 cup canned pumpkin puree
• 1/2 cup water
• 1/2 cup milk (cow's, almond, rice, soy)
• 2 large eggs
• 6 Tbsp olive oil
• 2 tsp gluten free vanilla
• (optional) 1/3 cup walnuts or pecans, chopped

Ever wonder what pumpkin pie tastes like as a bread? Walla! This gluten free paleo bread is moist, yummy, and may even help you forget you've been laying off the grains... Enjoy!

(Gluten Free, Dairy Free, Grain Free, Paleo) 
Created by jalene but inspired by my Almond Cranberry Pound Cake

Makes about 8-10 (1-inch thick) slices
Ingredients: 

• 1 cup + 2 Tbsp Almond Flour
• 1/4 cup + 2 Tbsp Coconut Flour
• 2/3 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 & 1/2 tsp baking powder (to be truly grain-free use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
  
• 1/2 tsp xanthan gum (or to make truly corn-free use guar gum)
• 2 eggs
  
• 2 tsp gluten free vanilla extract
• 1/4 cup + 2 Tbsp water
  
• 2/3 cup pumpkin puree

Directions:

1. Preheat your oven to 350 degrees F. Line a large bread pan with parchment paper. 
2. In a large bowl, combine the almond flour, coconut flour, brown sugar, pumpkin pie spice, salt, baking powder (or sub) and xanthan gum (or sub). Whisk to combine. 
3. In a mixing bowl, add your eggs and beat for 30 sec. Add the vanilla extract, water and pumpkin puree. 
4. Mix the dry ingredients with the wet and mix until uniformly moist. 
5. Scoop the batter into your prepared pan and smooth down the top. 
6. Bake for 60 minutes or until the top is starting to brown and will slightly bounce back up with touched. Allow bread to cool in the pan for 5 minutes before removing. 

Cut about 1 inch thick to serve. Store any leftovers (if there is any!) in an airtight container and consume within 3 days.

Is it too early to start posting pumpkin recipes?!? I heart pumpkin. Seriously. I've been known to cook pumpkin delights all year... but when fall comes around... I kick it into high gear. ;)

Speaking of high gear, my almost 3 year old is constantly in high gear. So much that she's decided that she no longer needs naps. The girl gets up "when the sun comes up" (as she calls it) but wont go to bed until super late (making up every suggestion in the book to stay awake). 

Any suggestions?!? 

I look forward to my sacred time of when both my daughters are napping but I fear that special window is disappearing forever! Any advice moms? 

K, back on track. While you're thinking of great advice to share with me, sink your taste buds into this next pumpkin recipe... It's a YUMMY granola with an addicting taste & hint of pumpkin festivity. Enjoy! 

(Gluten Free, Dairy Free)
Adpated by jalene

Ingredients: 

• 4 cups gluten free rolled oats
• 1/2 cup pecans, chopped
• 3/4 cup unsweetened raw coconut flakes
• 1/4 cup brown sugar
• 2  tsp pumpkin pie spice
• 1/2 cup coconut oil 
• 6 Tbsp honey
• 1 Tbsp gluten free vanilla extract

Directions: 

1. Preheat your oven to 300 degrees F. 
2. In a large bowl combine your rolled oats, pecans, coconut, brown sugar, and pumpkin pie spice.
3. In another bowl combine the coconut oil, honey, and vanilla. Pour this on top of the oat mixture. Combine well and pour onto a cookie sheet. 
4. Bake 45 minutes total, stirring every 15 minutes. Allow the granola to cool completely before storing in an airtight container. 

So... I know some of you don't want to see another pumpkin until next fall but I seriously eat pumpkin delights year round! I found this recipe in the coupon section of the paper and thought I could adapt that! I simply subbed oat flour for the wheat flour and they were perfect! Super moist, full of flavor, and extremely addicting. 

So whether you have a can of pumpkin left that you need to use up or you're a pumpkin lover like me, you're going to LOVE these! 

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Libby's

Makes about 60 mini-muffins
Ingredients: 

• 1 cup gluten free oat flour (you can make your own by blending 1 cup of gluten free rolled oats in a Blendtec)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup brown sugar (You can make your own healthier version! Click for my recipe)
• 1/4 cup extra virgin olive oil or coconut oil (melted)
• 1 can (15 oz) Libby's 100% pure pumpkin
• 2 eggs, slightly beaten
• 1 cup gluten free granola (I used one of my recipes, my Pumpkin Pecan Granola is my favorite!)

Directions: 

1. Preheat the oven to 350 degrees F. Line your mini-muffin pan. 
2. Combine the oat flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Set aside. 
3. In your mixer, beat together the oil and sugar. Add the pumpkin and the eggs. Beat well. Gradually stir in the flour mixture. Spoon the batter into the prepared muffin cups (filling about 2/3 to 3/4 full). 
4. Sprinkle each muffin top with 1/2 tsp of granola. (Press lightly into the batter). 
5. Bake for 15-20 minutes or until a toothpick in the center comes out clean. Cool in the pan for 10 minutes, transfer to wire racks to cool completely. Store leftovers in sealed covered container. 

You can make regular size muffins with this recipe BUT you will have to use a RAW topping instead of a cooked granola. Otherwise the tops will burn. Regular size muffins will take about 35-40 minutes. If you're looking for a great topping try this Almond Oat Streusel  use on my Zucchini Muffins. It's super good! 

Almond Oat Streusel Topping Ingredients:

• 1/2 cup gluten free quick oats
• 1/4 cup sugar or organic evaporated cane juice sugar
• 1/4 cup raw whole almonds or slices
• 2 & 1/2 Tbsp cold butter or Earth Balance Butter Substitute

Directions for the Streusel: 

1. In a food processor combine all the ingredients except for the butter. Mix until it resembles coarse meal. 
2. Pour the coarse meal into a small bowl and cut in the cold butter and blend until crumbly.