Pumpkin Muffins (Gluten-free)
3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
1 cup sugar
1 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/8 teaspoon nutmeg
1/4 teaspoon cloves
2 cups pumpkin puree, or one 15 ounce can (unseasoned)
1 cup vegetable oil
1/2 cup milk or soymilk
Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.
Mix all dry ingredients in a large bowl.
Mix wet ingredients together in a separate bowl, then fold into dry mixture.
Blend all ingredients until combined and smooth.
Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).
Bake for 20-25 minutes.
Pairs Well With
I had a wheat-filled recipe for pumpkin muffins that I used for years, before I started having problems with gluten. I reshaped quite a few things in it, to come to the recipe below. I was so excited when it worked so well!