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Pumpkin Pie Muffins

November 14, 2010

I know it’s been a while since I’ve posted. I blame it on law school and the overwhelmingness of trying to figure out a gluten free diet at the same time. Anyway, even though I haven’t posted, my husband and I have still been experimenting with different gluten free foods, and I plan to post the successful recipes in the near future. To start, here’s a muffin recipe that’s been a hit where ever we’ve taken them.

Pumpkin Pie Muffins

Dry ingredients:

¼ cup sorghum flour

¼ cup brown rice flour

¼ cup white rice flour

¼ cup soy flour (could also use garbanzo or any other bean flour. Buckwheat, teff and nut flours could be used too, but would likely alter the taste.)

¼ cup tapioca flour

¼ cup arrowroot flour

¼ cup cornstarch

1 ¼ cup sugar (or other dry sweetener, we use Splenda)

1 ¼ tsp. baking soda

1 ¼ tsp cinnamon

½ tsp salt

½ tsp nutmeg

½ tsp cloves

Wet ingredients:

2 large eggs (or equivalent if you have an egg allergy)

1 cup pumpkin puree (I used fresh, but canned should work too – just make sure it’s the 100% pumpkin, not the pumpkin pie mix)

1/3 cup oil

1/3 cup water

raw pumpkin seeds (optional)

Directions:

Preheat oven 350 deg F

Mix dry ingredients together

Mix wet ingredients together

Combine dry and wet ingredients, and sir until just blended (but make sure all of the dry ingredients are mixed in and none remain unmixed on the sides or bottom of the bowl)

Prep a muffin pan, either by spraying the pan with non-stick spray or using baking cups (we have a stoneware muffin pan that works great and requires no prep, as it’s naturally non-stick)

Fill each muffin cup 2/3 full (sprinkle raw seeds on top of each muffin if using the seeds.)

Cook for ~25 minutes, or until toothpick comes clean

Cool in pan for about 10 minutes, then remove muffins from pan and allow to finish cooling on a baking rack.

 

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