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Foodie 411

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Gluten-Free Pumpkin Muffins

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

If you don't care for nuts in your pumpkin muffins, use chopped or dried cranberries, raisins, or even chocolate chips.

Ingredients

1 cup
sorghum flour
1/3 cup
organic coconut flour
1/2 cup
almond flour
1/2 cup
tapioca starch
1 1/2 teaspoons
baking powder
1 teaspoon
baking soda
1/2 teaspoon
sea salt
1 teaspoon
xanthan gum
1 teaspoon
ground cinnamon
1 teaspoon
ground ginger
1/2 teaspoon
nutmeg
1 1/3 cups
organic light brown sugar, packed
1 cup
pumpkin puree, or canned organic pumpkin
1/3 cup
light olive oil
2
eggs or egg replacer
1 tablespoon
bourbon vanilla extract
1/4 teaspoon
lemon juice
1/2 cup
vanilla almond milk or coconut milk

Instructions

Preheat oven to 350°F. Line a 12-muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together dry ingredients.
Add in sugar, brown sugar, pumpkin puree, olive oil, eggs, vanilla extract and lemon juice.
Now add in almond milk.
Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
Stir in pecans or walnuts (or raisins, if you prefer), by hand.
Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using a wet teaspoon. Add a pecan half to each muffin top, if you like.
Bake in a preheated oven until domed and golden. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done. Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com