More Great Recipes: Gluten-Free | Muffin | Ovo-lacto Vegetarian


Pumpkin Muffins (Gluten-free)


User Avatar
Member since 2008
No Video

Serves 24 muffins | Prep Time 15 minutes | Cook Time 20-25 minutes

Why I Love This Recipe

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!


Ingredients You'll Need

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


Directions

1. Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.


2. Mix all dry ingredients in a large bowl.


3. Mix wet ingredients together in a separate bowl, then fold into dry mixture.


4. Blend all ingredients until combined and smooth.


5. Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).


6. Bake for 20-25 minutes.


Questions, Comments & Reviews


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11876 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana