Yummy Gluten Free Pumpkin Muffins |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 30 |
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I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Gluten Free Flour Blend (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating. Ingredients:
3 cups pumpkin puree (not the pie filling stuff, just pumpkin) |
1/3 cup olive oil or 1/3 cup vegetable oil |
3 eggs |
1 cup honey |
1/2 cup sugar or 1/2 cup sucanat |
4 cups gluten-free flour, mix |
3 teaspoons baking powder |
3 teaspoons xanthan gum |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
3 teaspoons pumpkin pie spice |
Directions:
1. Preheat oven to 350° and grease muffin tins.
2. Whisk together the pumpkin, oil, eggs and sugar.
3. In a separate bowl, mix together the rest of the ingredients.
4. Stir the wet ingredients into the dry ones, just until combined.
5. Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
6. Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
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