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.
Provided by WI Cheesehead
Categories Quick Breads
Time 45m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- 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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Miram Sherif
s.miram83@yahoo.comThese muffins are a delicious and healthy treat that everyone will enjoy.
ishmaeil smith
s.i45@yahoo.comThese muffins are a great way to start your day. They're filling and satisfying, and they give you a boost of energy.
Uzair Hanif
u99@gmail.comI've made these muffins several times now and they're always a hit. They're moist and fluffy, with a delicious pumpkin flavor.
Mubshar Rajput
rajputmubshar22@gmail.comThese muffins are a great way to use up leftover pumpkin puree and they're also a delicious and healthy snack.
alif 420
a-435@gmail.comI'm not a big fan of pumpkin, but I really enjoyed these muffins. They're moist and flavorful, with just the right amount of pumpkin spice.
Katherine Lyle
klyle92@gmail.comThese muffins freeze well, so you can always have a fresh batch on hand.
Alabed Abed
abed-a@gmail.comI love that these muffins can be made ahead of time. I often make a batch on the weekend and then have them for breakfast or snacks throughout the week.
Dinesh Mallah
m_d6@gmail.comThese muffins are a great way to get your kids to eat pumpkin. My kids love them, and they don't even realize they're eating vegetables.
raheelanaeem
raheelanaeem@yahoo.comI made these muffins for a potluck and they were a huge success. Everyone loved them, even the people who don't usually like gluten-free baked goods.
david femi
f92@aol.comI've tried several gluten-free pumpkin muffin recipes, and this one is by far the best. The muffins are moist and flavorful, and they don't have that gritty texture that some gluten-free baked goods can have.
Amell_zayn Amell_zayn
a@gmail.comThese muffins are a hit with my family and friends. I always get requests for the recipe whenever I make them.
Kathy Peterson
k-p76@yahoo.comI love that these muffins are not too sweet. They're perfect for a healthy breakfast or snack.
Esther Ben
b-esther@gmail.comThese muffins are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, and these muffins are a great way to use it up.
Apsar Khan
a@hotmail.co.ukI was pleasantly surprised by how easy these muffins were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
Asim Shahzada
shahzada@yahoo.comI've made these muffins several times now, and they always turn out perfect. They're moist and fluffy, with a delicious pumpkin flavor.
RJ Rabbi
r@gmail.comThese pumpkin muffins are a delicious and healthy treat! I love that they're gluten-free, so I can enjoy them without feeling guilty.