Gluten and Dairy Free Pumpkin Muffins

It's the classic treat we all love, pumpkin muffins! (Ok, so maybe I love them a little too much; I can't get enough pumpkin!) I used sweet apple cider and canola oil to make them extra moist; you won't miss the butter or milk (or buttermilk :P), I promise.

Thank you for bearing with the occasional typos on my recipes, and for pointing them out! I don't know what it is with me, but sometimes when I'm typing out a recipe, I forget an ingredient (and we all know that one ingredient makes or breaks the recipe!).

Here's another thing that happens: I tend to bake on a whim, my kitchen is always a mess when I'm coming up with a recipe. This is Sophie-style baking: a million and one gluten-free flours crowd the kitchen counter, and (despite having been chided for this many times in my youth) I've left the refrigerator door open yet again (as I've probably done with the carton of cider or milk that I've left out for too long). Of course, I bet I've even filled the sink with eggshells (and maybe there's a bit in the mixing bowl :P)... you get the picture.

And when it comes to writing down the recipe, that's another story... with fingers covered in sticky dough, I usually grab the lonely scratch piece of paper stuck to the bottom of a molasses jar. Then what happens? I'll write half of the recipe on one side then jot down the rest on the top left corner of the not-so-sticky side. This has got to change. :P

So what does this have to do with pumpkin muffins? Well, my hubby was kind enough to make these muffins tonight (and a few nights before); he tested out the recipe a few times to make sure that I really did write down all of the ingredients and necessary steps :). You can be sure this recipe will yield tasty gluten and dairy free pumpkin muffins! Yay!