Yummy Gluten Free Pumpkin Muffins

WI Cheesehead's Note:

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, I use Gluten Free Flour Blend (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.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 24

• 3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
• 1⁄3; cup olive oil or 1⁄3; cup vegetable oil
• 3 eggs
• 1 cup honey
• ½ cup sugar or ½ cup sucanat
• 4 cups gluten-free flour , mix
• 3 teaspoons baking powder
• 3 teaspoons xanthan gum
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons pumpkin pie spice

Directions:

1. Preheat oven to 350° and grease muffin tins.
2. Whisk together the pumpkin, oil, eggs and sugar.
3. In a separate bowl, mix together the rest of the ingredients.
4. Stir the wet ingredients into the dry ones, just until combined.
5. Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
6. Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.

Reviews

[flossie53]

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.