Ingredients
-
3
-
1/3
-
3
-
1
-
1/2
-
4
-
3
-
3
-
1 1/2
-
1
-
3
-
-
-
-
Directions
Yummy Gluten Free Pumpkin Muffins, 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, use Recipe #391326 (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 , I tried these this morning I traded out the 1 cup of honey with 1/2 cup agave nectar & they are really good Also had to improvise the pumpkin pie spice with cinnamon, nutmeg, cloves & a bit of ginger The texture & flavor were great even though they didn’t rise much They will be a perfect present for a friend of mine who is gluten intolerant!! I also think adding raisins would punch it up a notch IF you liked them
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Steps
|
1
Done
|
Preheat Oven to 350 and Grease Muffin Tins. |
|
2
Done
|
Whisk Together the Pumpkin, Oil, Eggs and Sugar. |
|
3
Done
|
in a Separate Bowl, Mix Together the Rest of the Ingredients. |
|
4
Done
|
Stir the Wet Ingredients Into the Dry Ones, Just Until Combined. |
|
5
Done
|
Fill Muffin Cups 3/4 Full and Bake For 35-40 Minutes For Regular Sized Muffins, 25-30 For Mini Muffins. |
|
6
Done
|
Let Cool For About 5 Minutes in Pan, Then Turn Out Onto Cookie Racks and Cool Completely Before Cutting and/or Eating. |
