I’m excited about these gluten free muffins!
I am so glad that Fall is on its way. Mostly because I love pumpkin. Yes, I AM one of those crazy-obsessed pumpkin fans who puts it in her smoothies, soups, lattes, muffins, breads… I even buy pumpkin scented body soap. So Pumpkin Gluten Free Muffins seem like the right thing to do.
Yesterday, I was in the mood for all things pumpkin when I realized I had a can of pumpkin puree in my pantry. A little gluten-free flour, some eggs, etc., and VOILA! A yummy, healthy treat. Plus, my kids love to help me. And yes, I am a mom who lets them lick the spoon even though it has (GASP!) raw eggs in the batter! Don’t try this at home. But seriously, the kids loved these pumpkin gluten free muffins and I will share the recipe with you.
Servings: Makes 16 gluten free muffins
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1 cup Bob’s Red Mill Hearty Whole Grain Bread Mix (or equivalent)
1 cup Bob’s Red Mill Whole Grain Oat Flour (or equivalent)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups turbinado sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Chocolate chips for tops (optional)
Preheat oven to 325 degrees. Line muffin pans with muffin liners.
In large bowl of an electric mixer, at medium speed, mix all ingredients together. The mixture might look grainy at this point — that’s ok.
Divide batter evenly into muffin liners and bake for 20-30 minutes (20 if you have convection), or until cake tester inserted in center comes out clean. Let the gluten free muffins cool in pan about 10 minutes.