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    You are in: Home / Recipes / Pumpkin Muffins (Gluten-Free) Recipe
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    Pumpkin Muffins (Gluten-Free)

    Pumpkin Muffins (Gluten-Free). Photo by mersaydees

    1/2 Photos of Pumpkin Muffins (Gluten-Free)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    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.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Pumpkin Mix

    Dry Mix

    Wet Mix

    • 2 eggs (or Ener-G egg replacer)
    • 78.07 ml canola oil
    • 118.29 ml orange juice

    Topping

    • 236.59 ml granulated brown sugar
    • 4.92 ml cinnamon

    Directions:

    1. 1
      Combine all dry ingredients into a mixing bowl.
    2. 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. 3
      Gently fold in pumpkin mixture until blended.
    4. 4
      Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
    5. 5
      Fill each paper cup very well for nice voluminous muffins.
    6. 6
      Top with topping mixture and bake at 350F for 20-25 minutes or until done.
    7. 7
      Place on wire rack until cool.
    8. 8
      Enjoy!

    Ratings & Reviews:

    • on March 05, 2012

      55

      These are moist and yummy! For the gluten free flour I used Gluten-Free Flour Mix #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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2011

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2009

      45

      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 :)

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Muffins (Gluten-Free)

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 218.0
     
    Calories from Fat 62
    28%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.7 g
    3%
    Cholesterol 31.0 mg
    10%
    Sodium 223.7 mg
    9%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 0.3 g
    1%
    Sugars 36.6 g
    146%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    gluten-free vanilla extract

    gluten-free flour

    guar gum

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