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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 9.0 g
  • Cholesterol: 73.8 mg
  • Sodium: 198.1 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Gluten Free GF Pumpkin Muffins calories by ingredient
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Gluten Free GF Pumpkin Muffins

Submitted by: CADYANN1

Introduction

From King Arthur Flour website: Spicy, moist, and fluffy — these are a perfect breakfast muffin.

I made these today and instead of using pumpkin, I used a white summer squash (pattypan). It was delicious!

Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job.
From King Arthur Flour website: Spicy, moist, and fluffy — these are a perfect breakfast muffin.

I made these today and instead of using pumpkin, I used a white summer squash (pattypan). It was delicious!

Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job.

Number of Servings: 12

Ingredients

    3 large eggs
    2 tablespoons molasses
    1 can (15 ounces) pumpkin purée
    1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
    1 cup sugar
    2 teaspoons baking powder (gluten free)
    1/2 teaspoon xanthan gum
    1/2 teaspoon salt
    2 teaspoons pumpkin pie spice
    1/2 cup soft butter

Directions

Directions

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the eggs, molasses, and pumpkin purée. Set aside.

3) Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.

4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.

5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.

6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

7) Let the muffins rest for 10 minutes.

8) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
22 mins. to 25 mins.
Total time:
42 mins. to 55 mins.
Yield:
12 muffins








Number of Servings: 12

Recipe submitted by SparkPeople user CADYANN1.






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