Recipes

Pumpkin Muffins (Gluten-free)

Gluten-Free  Muffin  Nothing Like the Holidays  Ovo-lacto Vegetarian 

• Cooking Time: 20-25 minutes
• Servings: 24 muffins
• Preparation Time: 15 minutes
• 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
• 4 eggs

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.

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!

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Website Credit: http://www.the-gabe.com/food/?p=31