Pumpkin Muffins (Gluten-Free)

Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

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!
Most Helpful

5 5

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.

5 5

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!

4 5

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 :)