Ingredients
-
-
9
-
1/3
-
1
-
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
1/4
-
-
2
Directions
Pumpkin Muffins (Gluten-Free), 5 stars for us and on celiac com This is modified from a recipe by Belinda Meeker Serve them after cooling for best texture, not straight from the oven , These are moist and yummy! For the gluten free flour used recipe #470769 #470769 I agree with Mikekey that these were plenty sweet without the topping These are 10 stars, as Mikekey says; I took them to work and they disappeared three times faster than anything else I’ve brought in — I promised my co-workers to make these a regular Thanks, UmmBinat! Made for Best of 2011 Cookbook tag game
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Steps
|
1
Done
|
Combine All Dry Ingredients Into a Mixing Bowl. |
|
2
Done
|
Make a Well in the Middle and Add the Wet, Stir With a Mixing Spoon Softly Until Combined--Don't Stir a Lot Just Blend. |
|
3
Done
|
Gently Fold in Pumpkin Mixture Until Blended. |
|
4
Done
|
Let It Rest For 7-10 Minutes and Put Cupcake Papers in Pan, Oil Them. |
|
5
Done
|
Fill Each Paper Cup Very Well For Nice Voluminous Muffins. |
|
6
Done
|
Top With Topping Mixture and Bake at 350f For 20-25 Minutes or Until Done. |
|
7
Done
|
Place on Wire Rack Until Cool. |
|
8
Done
|
Enjoy! |
