Pumpkin Muffins (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 9 |
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5 stars for us and on . This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven. Ingredients:
9 ounces pumpkin |
1/3 cup maple syrup |
1 teaspoon gluten-free vanilla extract (i use a little less vanilla paste) |
2 cups all purpose gluten-free flour (use your favorite mix) |
1 teaspoon guar gum |
1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon powdered ginger |
1/4 teaspoon ground allspice |
2 eggs (or ener-g egg replacer) |
1/3 cup canola oil |
1/2 cup orange juice |
1 cup granulated brown sugar |
1 teaspoon cinnamon |
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!
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