Sandy is coming and there’s nowhere to hide.
For the second year in a row, Connecticut will be receiving abnormal weather at the end of October, disrupting Halloween and wreaking havoc on homes everywhere. At this point, there is still some dispute as to what exactly awaits us, but all are clear: there will be much rain and wind. At least our house is made of bricks instead of sticks.
I learned my lesson from last year. I didn’t do my somewhat-regular grocery shopping trip–no point buying stuff that may go bad. I put a lot of food from the fridge into the freezer, so if the worst happens, they have a fighting chance of weathering the storm and remaining edible on the other side of it. I put away all the lawn furniture, moved the potted plants together in a huddle, and started washing the backed-up laundry. Clean underwear is very important–you might need to change it a few times if the storm gets really scary. And I am doing my best to buoy my spirits. A sense of humor is mandatory.
All kidding aside, I decided this was a great week to participate in #MuffinMonday because, if Sandy does decide to take my precious electricity away, we’ll need food we can eat that won’t require much preparation. Though I do have a gas cooktop, so not all will be lost. We’ll be just fine.
One of my friends is in the middle of a Paleo challenge and while I am not ready to take a leap like that, I respect the intentions of it. I also agree that we should try to incorporate more whole, real food in our diets–we’ve strayed pretty far from what our ancestors ate with the prolific fast food and vending machine options available. Balance is key; rhyme and reason together in harmony.
This recipe comes from Gluten Free Fix, but I’m pretty sure that (as long as you’re not in that Paleo challenge, which bans both baking soda and honey) many following the Paleo lifestyle would find this suitable, as well. My kids were split on it–one loved the muffins, the other quickly made the “I’m full” excuse to get out of finishing it. I really love the streusel topping. I’m thinking I could eat that alone and be happy.
This may be our only Halloween treat this year. It’s pumpkin, though, so I’m okay with that.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
I have never baked gluten free but I have to admit these look delicious! Stay safe and may Sandy pass you by!
i’m probably the only one who did a savory pumpkin version this week, right?:) this GF muffins look great, i want to eat that streusel with a spoon! happy muffin monday!
I still have a hard time with savory muffins. Maybe I’ll be converted one of these days! I seriously could eat the streusel with a spoon. It’s like a gluten free, super yummy granola.
Going to try this, have to find the unusual ingredients. My MD has advised me to stop eating wheat so I’m looking for yummy wheat free recipes and this looks delish 🙂
These are the closest I’ve come to being grain-like muffins without grains. Bob’s Red Mill has a great assortment of baking goods, including almond meal and coconut flour. I usually get it at Ocean State Job Lot (of all places!) and save a little money. Trader Joe’s also has a great almond meal that is quite affordable!
I always forget about Ocean State Job Lot, for Bob’s Red Mill, thanks for the reminder and great recipe!
Yummy!! Love muffin mondays 🙂
My favorite day of the week! Well, next to Wine Wednesday. And Thirsty Thursday. 😉
We’re getting some mucho wind and rain here in Baltimore. Good luck to you. I did the same thing. I made muffins in preparation for the storm, however, we ate them all. Stay safe and dry. Your muffins look amazing. Pinned.
Oops! My kids kept trying to eat all the dry food before the storm started. I had to remind them of Albert last year and 4 days without power. We were lucky to not face the same fate this year, but an ounce of prevention is worth a pound of cure, as they say!
i agree that balance is key.
these look so fantastic!
These muffins will get you through a storm! I hope it’s not as bad as they’re saying.. I’ll be praying for you all!!
We were very lucky in that we were far enough from the shore to not get any flooding. The winds were strong and the rain was hard, but we got through this unscathed. Very grateful and heartbroken for those who were not so lucky.
can’t believe it’s this good: gluten + dairy free pumpkin streusel muffins « love.life.eat
[…] I found a more virtuous substitute in the pumpkin streusel muffin. I want to thank Poet in the Pantry for introducing me to a muffin that is full on flavor, and low in fat. Are these fat free? No, but […]
I love pumpkin recipes!.
Thank you! Almost pumpkin season again soon… though I guess with canned pumpkin, it’s always pumpkin season. 😉
We made these for Thanksgiving this year–INSANELY good!!! Moist, delicious, perfect.
I’m so glad you enjoyed them!
13 Scrumptious Gluten-Free Pumpkin Muffins | Paleo Grubs
[…] 2. Pumpkin Streusel Muffins These pumpkin muffins are made streusel style so they will bring the sweetness without using any refined sugar. Pure maple syrup gets the job done for the sweet taste of the streusel crumble, and is one of the authorized sweeteners while you’re doing Paleo. An entire cup of pumpkin puree is used in this batch of muffins, and you can either make that from scratch or get it out of a can but the more Paleo way to do it would be to make it yourself for quality assurance. Paleo is about taking the not-so-easy way if it means you get a better end product. […]
27 Delicious Gluten-Free Breakfast Pastries - Gluten Free Living
[…] Again, streusel makes everything better. Recipe here. […]
Just pulled these out of the oven and WOW they look amazing. I added a pinch of nutmeg and cloves and 1/4 tsp of ginger to the batter so we will see. The smell alone brought the whole house to the kitchen 🙂
Sounds like some great modifications! I hope you all enjoy them!
I tried these today and they were not very good. They were super oily and not fluffy at all. The streusal also was too moist and not crumbly.
I’m sorry to hear that, Laine. Did you make any modifications to the recipe? It is only 1 cup of pumpkin puree, not a can, if that helps. We’ve had great success with these before and the streusel definitely wasn’t moist when I made them for this post. Is there somewhere I can help you with these? I hate to hear of a bad experience, especially with a recipe my family has loved so much.
Broiled Grapefruit with Gluten-Free Streusel Topping | Picture the Recipe
[…] it that you can make simple substitutions in this recipe to suit your paleo lifestyle) inspired by Poet In The Pantry….which turned out sooo yummy (I could eat it plain…uncooked!) I just know […]
These are phenomenally good! They’re easy to make. The crumble topping is delicious and the muffins are soft and moist. They’re perfectly seasoned. Why buy that store-bought gluten-free stuff? These are so much better! Thanks for sharing your recipe.
I’m so glad you enjoyed them, Lin! They really are pretty awesome!
25 Fall Pumpkin Recipes-Flour On My Face
[…] Pumpkin Butter Sugar Cookies Around My Family Table 4. Delicious Pumpkin Seeds Slap Dash Mom 5. Pumpkin Streusel Muffins Poet in the Pantry 6. Pumpkin Swirl Sugar Cookies Jen’s Favorite Cookies 7. White […]
Currently | We're Only Hsuman…
[…] staring me in the face for a couple of weeks, and I finally used it today! I found this recipe for paleo pumpkin streusel muffins, and had to have […]
The recipe has disappeared
I put in that jump to recipe plugin and it broke a bunch of my recipes. I’m working on fixing them, but it’s been overwhelming. Apologies. I should have left it the way it was.
Will this recipe be back? Can u post the recipe in the comments?
I’m still working on finding the backups. The jump to recipe plug-in killed a lot of my recipes.