Pumpkin Spice Muffins
These gluten-free pumpkin spice muffins are the perfect treat to embrace the flavors of fall. Moist, aromatic, and filled with warm spices, they are an ideal accompaniment to your morning coffee or an afternoon snack. Made with gluten-free flour, these muffins guarantee everyone can enjoy the seasonal taste without worry.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Salt | 1/2 tsp |
| Pumpkin puree | 1 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Vegetable oil | 1/2 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vanilla extract, and vegetable oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Gluten-Free Apple Crisp
Gluten-Free Apple Crisp is a delightful dessert that showcases the sweet and tart flavors of fresh apples, complemented by a crunchy topping made without gluten. It’s a comforting dish that is perfect for chilly fall evenings and can easily be shared with family and friends. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
| Ingredient | Quantity |
|---|---|
| Apples (peeled and sliced) | 6 cups |
| Granulated sugar | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Gluten-free all-purpose flour | 1 cup |
| Rolled oats | 1 cup |
| Brown sugar | 1/2 cup |
| Salt | 1/4 tsp |
| Butter (melted) | 1/2 cup |
| Vanilla extract | 1 tsp |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together the sliced apples, granulated sugar, and cinnamon, then transfer to the prepared baking dish.
- In another bowl, combine gluten-free flour, rolled oats, brown sugar, and salt.
- Stir in the melted butter and vanilla extract until the mixture resembles crumbs.
- Sprinkle the topping evenly over the apples in the baking dish.
- Bake for 30-35 minutes or until the topping is golden brown and the apples are bubbling.
- Let it cool slightly before serving warm, and enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies are the perfect blend of seasonal flavors and comforting sweetness. These soft and chewy cookies combine pumpkin puree with aromatic spices and decadent chocolate chips, making them a delightful treat for any autumn gathering. They are not only gluten-free but also a great way to enjoy the flavors of fall in a bite-sized dessert.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Egg | 1 large |
| Semisweet chocolate chips | 1/2 cup |
| Butter (softened) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract, followed by the pumpkin puree.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool slightly before transferring to a wire rack to cool completely. Enjoy your cookies!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Maple Pecan Pie Bars
Maple Pecan Pie Bars are a delightful gluten-free dessert that brings the classic flavors of pecan pie into a convenient, portable form. These rich and gooey bars feature a buttery crust that pairs beautifully with a sweet and nutty maple filling, making them a perfect treat to celebrate the fall season.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 1/2 cups |
| Brown sugar | 1/2 cup |
| Unsalted butter (melted) | 1/2 cup |
| Egg | 1 large |
| Maple syrup | 3/4 cup |
| Chopped pecans | 1 cup |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Baking powder | 1/2 tsp |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a mixing bowl, combine melted butter, brown sugar, and gluten-free flour, mixing until a dough forms.
- Press the dough evenly into the bottom of the prepared pan to create the crust.
- In another bowl, whisk together the egg, maple syrup, vanilla extract, and salt; stir in the chopped pecans.
- Pour the maple mixture over the crust and spread it evenly.
- Bake for 25-30 minutes until the filling is set and the edges are golden.
- Allow to cool in the pan before cutting into bars. Enjoy your Maple Pecan Pie Bars!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Cinnamon-Almond Flour Cupcakes
Cinnamon-Almond Flour Cupcakes are a charming gluten-free dessert that perfectly captures the warm, cozy flavors of fall. These moist and fluffy cupcakes are made with almond flour and infused with cinnamon, creating a delightful treat that pairs well with a hot cup of cider or coffee. They’re simple to prepare and are sure to impress family and friends at your next gathering or celebration.
| Ingredient | Quantity |
|---|---|
| Almond flour | 2 cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 2 tsp |
| Salt | 1/4 tsp |
| Eggs | 3 large |
| Honey or maple syrup | 1/2 cup |
| Unsweetened applesauce | 1/2 cup |
| Vanilla extract | 1 tsp |
| Chopped nuts (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together almond flour, baking powder, ground cinnamon, and salt.
- In another bowl, beat the eggs, then stir in honey (or maple syrup), applesauce, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; fold in chopped nuts if desired.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Allow to cool before serving. Enjoy your Cinnamon-Almond Flour Cupcakes!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Sweet Potato Brownies
Sweet Potato Brownies are a decadent and healthy gluten-free dessert that brings the rich flavors of fall into a delicious, fudgy treat. Made with fresh sweet potatoes, cocoa powder, and a hint of vanilla, these brownies are not only gluten-free but also packed with nutrients, making them a guilt-free indulgence. They are perfect for both family gatherings and cozy nights in, and are sure to satisfy any sweet tooth.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (mashed) | 1 cup |
| Almond flour | 1/2 cup |
| Cocoa powder | 1/2 cup |
| Maple syrup | 1/3 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Dark chocolate chips | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, combine mashed sweet potatoes, eggs, maple syrup, and vanilla extract, mixing until smooth.
- Add almond flour, cocoa powder, baking powder, and salt, and stir until well combined; fold in dark chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool in the pan before cutting into squares. Enjoy your Sweet Potato Brownies!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Caramel Apple Nachos
Caramel Apple Nachos are a fun and festive gluten-free dessert that perfectly captures the essence of fall. This treat features crisp apple slices drizzled with gooey caramel sauce and topped with a variety of tasty garnishes such as nuts, chocolate chips, and a sprinkle of sea salt. It’s an easy-to-assemble dish that’s perfect for gatherings or cozy nights at home, allowing everyone to customize their own delicious bites.
| Ingredient | Quantity |
|---|---|
| Apples (sliced) | 4 medium |
| Caramel sauce | 1 cup |
| Dark chocolate chips | 1/2 cup |
| Chopped pecans or walnuts | 1/2 cup |
| Sea salt | 1/4 tsp |
| Whipped cream (optional) | 1 cup |
| Cinnamon (optional) | 1/2 tsp |
Instructions:
- Arrange the sliced apples in a single layer on a large serving plate or platter.
- Drizzle the caramel sauce evenly over the apple slices.
- Sprinkle the dark chocolate chips and chopped nuts on top.
- Finish with a light sprinkle of sea salt and cinnamon, if using.
- Serve immediately, with whipped cream on the side if desired. Enjoy your Caramel Apple Nachos!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Chai-Spiced Rice Pudding
Chai-Spiced Rice Pudding is a warm and comforting dessert that combines the creamy texture of traditional rice pudding with the aromatic spices typically found in chai tea. This gluten-free treat is infused with flavors like cinnamon, cardamom, and ginger, making it a perfect cozy dessert for fall and winter gatherings. Top it off with a sprinkle of cinnamon or some toasted nuts for an extra special touch.
| Ingredient | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Whole milk | 4 cups |
| Coconut milk (or almond milk) | 1 cup |
| Sugar | 1/3 cup |
| Chai spice blend | 2 teaspoons |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Raisins (optional) | 1/2 cup |
| Chopped nuts (optional) | For topping |
Instructions:
- Rinse the Arborio rice under cold water until the water runs clear.
- In a large saucepan, combine the rinsed rice, whole milk, coconut milk, sugar, chai spice blend, vanilla extract, and salt.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.
- If using, stir in the raisins and cook for an additional 5 minutes.
- Serve warm, topped with chopped nuts or a sprinkle of cinnamon, and enjoy your Chai-Spiced Rice Pudding!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Pear and Cranberry Galette
Pear and Cranberry Galette is a rustic, free-form tart that showcases the beautiful flavors and textures of fall. With a flaky, gluten-free crust and a sweet-tart filling of ripe pears and tart cranberries, this galette is perfect for cozy gatherings or as a delightful finish to a fall meal. It’s easy to make and is sure to impress your family and friends!
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Unsalted butter, chilled | ½ cup (1 stick) |
| Sugar | ¼ cup |
| Ice water | 3-4 tablespoons |
| Pears, peeled and sliced | 3 medium |
| Fresh or dried cranberries | 1 cup |
| Ground cinnamon | ½ teaspoon |
| Lemon juice | 1 tablespoon |
| Egg (for egg wash) | 1 (optional) |
| Coarse sugar (for topping) | 1 tablespoon |
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix gluten-free flour, chilled butter, and ¼ cup sugar until crumbly. Gradually add ice water until the dough forms. Chill for 30 minutes.
- Roll out the dough on a floured surface to a circle about 12 inches in diameter. Transfer to the baking sheet.
- In another bowl, toss the sliced pears, cranberries, cinnamon, and lemon juice together, then pile the filling in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, crimping to hold it in place. Brush with beaten egg and sprinkle coarse sugar on top.
- Bake for 35-40 minutes or until the crust is golden and the filling is bubbly. Allow to cool slightly before slicing and serving. Enjoy your Pear and Cranberry Galette!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Gluten-Free Snickerdoodle Cookies
Gluten-Free Snickerdoodle Cookies are a delightful twist on the classic cookie, perfect for fall gatherings or cozy nights at home. These chewy cookies are infused with warm cinnamon and have the signature tang from cream of tartar, making them a crowd-pleasing treat that everyone can enjoy, regardless of gluten sensitivities.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ¾ cups |
| Sugar | 1 cup |
| Brown sugar | ½ cup |
| Unsalted butter, softened | ½ cup (1 stick) |
| Large eggs | 2 |
| Cream of tartar | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Sugar (for rolling) | ¼ cup |
| Ground cinnamon (for rolling) | 2 teaspoons |
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the gluten-free flour, mixing until just combined.
- In a small bowl, combine ¼ cup sugar and 2 teaspoons cinnamon for rolling.
- Scoop tablespoon-sized portions of dough, roll into balls, and then roll in the cinnamon-sugar mixture.
- Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your Gluten-Free Snickerdoodle Cookies!
Harvest Fruit Sorbet
Harvest Fruit Sorbet is a revitalizing and vibrant dessert that captures the essence of fall harvest with its delicious blend of seasonal fruits. This gluten-free treat is not only easy to make but also a great way to enjoy the natural sweetness and flavors of autumn fruits like apples, pears, and berries. Serve it at your next gathering or as a light finish to a hearty fall meal.
| Ingredient | Quantity |
|---|---|
| Fresh apples | 2 cups, peeled and diced |
| Fresh pears | 2 cups, peeled and diced |
| Fresh berries (e.g., raspberries or blueberries) | 1 cup |
| Granulated sugar | ½ cup |
| Fresh lemon juice | 2 tablespoons |
| Water | 1 cup |
Instructions:
- In a saucepan, combine the diced apples, pears, water, and granulated sugar. Cook over medium heat until the fruits are soft and the sugar is dissolved, about 10 minutes.
- Add the fresh berries and lemon juice, stirring to combine, and cook for another 2-3 minutes.
- Remove from heat and allow the mixture to cool slightly. Then, blend the fruit mixture until smooth using a blender or food processor.
- Pour the blended mixture into a shallow container and freeze for about 3-4 hours, or until solid.
- When ready to serve, let the sorbet sit at room temperature for a few minutes to soften, then scoop and enjoy your delightful Harvest Fruit Sorbet!
