Pumpkin Muffins (Gluten-Free)

UmmBinat's Note:

5 stars for us and on http://www.celiac.com. This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

Pumpkin Mix

• 9 ounces pumpkin
• 1⁄3; cup maple syrup
• 1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste)

Dry Mix

• 2 cups all purpose gluten-free flour (Use your favorite mix)
• 1 teaspoon guar gum
• 1 cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon powdered ginger
• ¼ teaspoon ground allspice
• 2 eggs (or Ener-G egg replacer)
• 1⁄3; cup canola oil
• ½ cup orange juice

Topping

• 1 cup granulated brown sugar
• 1 teaspoon cinnamon

Directions:

1. Combine all dry ingredients into a mixing bowl.
2. 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. Gently fold in pumpkin mixture until blended.
4. Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
5. Fill each paper cup very well for nice voluminous muffins.
6. Top with topping mixture and bake at 350F for 20-25 minutes or until done.
7. Place on wire rack until cool.
8. Enjoy!

Reviews

[Mikekey]

10 stars for us! I am fairly new at making G/F baked goods (trying to cut down on the carbs from wheat) and these are the best I have tried. They are a little high in sugar, and I may cut that a bit next time, and didn't do the topping for that reason, but they didn't need it! I also didn't bother with the paper liners, just spray my muffin tins with cooking spray. I used my own blend of sorghum flour, tapioca flour and buckwheat flour. These are a nice, high muffin and VERY moist! Thanks for this keeper!

[Chef #1289403]

yummy, they come out nice and moist, i did add extra spice, i didn't measure but i am pretty sure i doubled the spice amounts :)