Yummy Gluten Free Pumpkin Muffins

Name: Yummy Gluten Free Pumpkin Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 24-30 serving(s)
Ingredients: 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; 1/2 cup sugar or 1/2 cup sucanat; 4 cups gluten-free flour, mix; 3 teaspoons baking powder; 3 teaspoons xanthan gum; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons pumpkin pie spice

(1)

Recipe by WI Cheesehead

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.

READY IN: 45mins

SERVES: 24-30

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₂

cup sugar or 1/2 cup sucanat
4

cups gluten-free flour, mix
3

teaspoons baking powder
3

teaspoons xanthan gum
1 ¹⁄₂

teaspoons baking soda
1

teaspoon salt
3

teaspoons pumpkin pie spice

DIRECTIONS

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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