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Gluten Free Pumpkin Muffins

Pumpkin Muffins

Pumpkin is a wonderful gourd. The color, shape, and smell all bring our senses into the fall. I love the fall. The smell of leaves burning, apples ready to harvest and pumpkin being cooked in all sorts of divine ways. I am going to share a wonderful recipe with you today. It is quite versatile. I like to make it into Muffins or pour the batter on to a sheet pan and make bars. You can add all sorts of things to this recipe pecans, walnuts, raisin, dried cranberries. You can top these with crumble before they bake or top them off with cream cheese frosting, or simply eat them plain. They are truly that good. Gluten Free Pumpkin Muffins are great to take to the office party, share in Sunday School, or to show up at the family dinner with. Remember the old adage it is better to give then to receive. Believe me once you have shared these little beauties your are going to be asked to share the recipe. Of course that is completely your call. I say write up a mess of cards and hand them out. Start sharing all your gluten free recipes and see how many friends start making your stuff. You can be the talk of the water cooler with these gems.

Pumpkin Muffins

  • 4 Eggs
  • 1 cup Oil
  • 1 1/3 cups All Purpose Gluten Free Flour
  • 2/3 cup Corn Starch
  • 2 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1 2/3 cup Sugar
  • 2 cups (1 16ounce can) of Pumpkin
  • 2 teaspoons Salt
  • 2 teaspoons Xanthan Gum

Beat together Eggs, Sugar, Oil, and Pumpkin

Stir together Flour, Corn Starch, Baking Powder, Cinnamon, Salt, Baking Soda, and Xanthan Gum

Add dry mix to pumpkin mix

I place 1/8 cup in each greased muffin cup. You may want to add more or less depending on your cups depth.

Bake at 350 degrees for about 12-15 min

lightly press top of muffins with your finger if the top bounces back they are done.

Let cool and then eat them all up.

Live, Laugh and Enjoy!

~Fire-Eyes

originally posted Sep 14, 2009

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