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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.