Yummy Gluten Free Pumpkin Muffins

"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 Recipe #391326 (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."
photo by flossie53 photo by flossie53
photo by flossie53
Ready In:




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

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  1. 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.


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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