The Gluten-Free Homemaker

After a shortage, I finally found canned pumpkin at the store last week.  I ended up with some leftover from this recipe, and my dogs were thrilled to have it as a treat.  The rest of us greatly enjoyed the muffins.  They rose nicely and had a soft texture.


Because these muffins were to be eaten for breakfast, I purposely did not put much sugar in the recipe.  You can add more if you like, but I didn’t get any complaints. I was out of nuts, but would have enjoyed them in this recipe.   Remember, you can substitute a gluten-free flour mix for the total amount of flour that I use in a recipe.  Regular flour will probably work well also, just omit the xanthan gum.  A milk substitute should work as well.

Gluten-Free Pumpkin Spice Muffins

Dry Ingredients

• 1/2 c. brown rice flour
• 1/2 c. sorghum flour
• 1/4 c. millet flour
• 1/2 c. potato starch
• 1 tsp. xanthan gum
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• 1/16 tsp. ginger
• 1/4 tsp. cloves
• 3/4 tsp. cinnamon
• 1/3 c. sugar
• 1/2 c. chopped walnuts (optional)

Wet Ingredients

• 1/4 c. oil
• 2 eggs, lightly beaten
• 1 tsp. vanilla
• 1/3 c. milk
• 1 c. canned pumpkin

Instructions
In a large bowl, combine the dry ingredients.  Add the wet ingredients and stir well with a large spoon or spatula.  Make sure all the flour mix is wet.  Soon into 12 sprayed or greased muffin cups and bake at 375 degrees for about 18 minutes or until a tester comes out clean.  Remove to a wire rack and cool.

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This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free, and Cupcake Tuesday at Hoosier Homemade.  Stop by to see more great recipes (not necessarily gluten free, though).

Labels: bread recipes, breakfast recipes