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Pumpkin Muffins (Gluten-free)

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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


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.

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