PUMPKIN CRUNCH MUFFINS

 

  • Cooking Time: 20-25 minutes
  • Servings: 1 dozen large muffins
  • Preparation Time:

Ingredients

  • 1 ¾ cup GF Flour mixture *
  • ¼ cup White Sugar
  • 1 tbsp Salt
  • ½ tsp Cinnamon
  • ½ tsp Each cloves, nutmeg
  • ¼ tsp Raisins
  • ½ cup 2% Milk
  • Pumpkin, canned
  • ½ cup Vegetable oil
  • 1 Egg
  • 2 tbsp Brown sugar (optional)
  • * Use your favorite GF flour mixture or use pure uncontaminated oat flour. If using pure uncontaminated oat flour - 1 muffin has 18 grams of oat flour.

Directions

  • Spoon flour into dry measuring cup.
  • Level off and pour into mixing bowl.
  • Add white sugar, baking powder, salt and
  • spices; stir well to blend.
  • Stir in raisins.
  • Combine milk, pumpkin, vegetable
  • oil, and egg in small bowl.
  • Mix well.
  • Add liquid ingredient all at once to dry ingredients.
  • Stir just until all ingredients are moistened.
  • Fill muffin cups full.
  • Optional – sprinkle tops generously with brown sugar.
  • Bake at 400°F for 20-25 minutes.
  • Enjoy!!

Notes

Reprinted from Celi-Yak News - Winter 2010

Categories: Gluten-Free  Muffin 

Author Credit: adapted to GF from Robin Hood Canadian Flour Cook Book

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