With cooler weather hitting recently, the official beginning of fall, and my stomach returning to normal, I couldn’t wait to get some canned pumpkin and bake these pumpkin muffins. My whole family loves them and no one ever guesses they are gluten free. Of course, they are easy to make regular. All you do is omit the gluten free flours and xanthan gum and sub all purpose. The spice combinations are spot on. I actually doubled the amount of cinnamon that the original recipe calls for, as well as doubled the nutmeg and cloves.
My kids gobble these up so fast! I’m always shocked when we run out so quickly. I also love that they are not overly sweet. Don’t get my wrong. They are sweet as any muffin should be, but not so sweet that they should be called a cupcake. The original recipe calls for raisins or currants, but I never include those. Occasionally, though, I will throw in a few handfulls of chopped pecans, which adds great texture and a bit of protein.
Pumpkin Spice Muffins
original recipe from here:
- 3 cups Jeanine’s GF flour blend (from the art of gluten free baking. com). I have also used 3 cups of Pamela’s GF baking mix with equally great results. If you use Pamela’s, omit the baking powder and soda.
To make this flour blend, combine 1 1/4 cups white rice flour, 1 1/4 cups brown rice flour, 1 cup tapioca flour, 1 cup sweet rice flour, and a little less than 2 tsp xanthan gum. I mix mine in a zip lock bag and then store it in that bag for future use.
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2/3 cup canola oil
- 3 eggs, lightly beaten
- 1 (15-ounce) can pumpkin
- 1/2 cup dried currants or raisins (optional)
- 1 cup chopped pecans (optional)
- Cinnamon/Sugar mixture for sprinkling over the top of each muffin before baking
Preheat oven to 350.
Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants and/or pecans if desired.
Spoon into prepared muffins tins. You can either use muffin paper liners or just spray with non stick spray. Sprinkle cinnamon/sugar over the top of each muffin.
Bake for approximately 12-15 min until tops are puffed up, lightly browned, and a toothpick inserted in the center comes out mostly clean.
Makes about 2 dozen muffins.