Gluten Free Pumpkin Muffins

Whodathought you could make GF muffins that don’t taste GF?

I made these with freshly puréed roasted pumpkin that I made from a leftover Halloween pumpkin (uncarved!). I brought some to work and left them in the break room, and found this note stuck to the empty plate.

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P.S. I made these in a toaster oven with a convection option.

Lisa’s Gluten-Free Pumpkin Muffins

Wet Ingredients:
1/4 C Butter
3/4 C Sugar
2 eggs
1 tsp vanilla
2 C fresh pureed pumpkin (drained)

Dry Ingredients:
2/3 C brown rice flour
2/3 C gluten-free oat flour
1/3 C almond flour
1/3 C tapioca starch
1-1/2 t xanthan gum
1 T baking powder
1 t baking soda
1/2 t salt
1-1/2 t pumpkin pie spice

Directions:
1. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, mixing after each one. Add vanilla and pumpkin and blend well.

2. In a separate bowl, mix all dry ingredients together well.

3. Gradually add dry ingredients to wet pumpkin mixture. Use mixer on low to mix until just blended. Do not over-mix.

4. Preheat oven to 350.

5. Wipe muffin tin cups with a light coat of oil. A non-stick 12-muffin pan is ideal.

6. The dough will be heavy and dense. Use a large table spoon to scoop dough into cups. It should mound slightly above the surface of the tin.

7. Bake for 18-20 minutes.

Let cool slightly in the tin and then use a butter knife to gently pry each muffin out. Cool completely on wire rack.

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