Gluten-free Pumpkin Muffins

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pumpkinmuffins

Gluten-free Pumpkin Muffins

Gluten-free, Lactose-free, FODMAP friendly

These slightly sweet, spicy muffins rise quickly and have a light texture. And though gluten-free goods tend to deteriorate at room temp, these lasted several days in my kitchen without much loss in quality. The recipe was tested at 4500’ elevation.

Ingredients

  • 1 cup sorghum flour
  • 3/4 cup potato starch
  • 1 cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ tsp xanthan gum
  • 1 Tbsp cinnamon
  • 1 ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 3 eggs
  • 1 cup sugar or sugar-dextrose mix
  • ½ cup extra-light olive oil
  • 1 rounded cup cooked pumpkin
  • 1 Tbsp vanilla
  • 1 cup chopped nuts (walnuts are particularly nice)

Instructions

  1. Preheat the oven to 350ºF. Bring your eggs to room temperature by immersing them for a few minutes in a bowl of lukewarm water. Line 2 dozen muffin tins with paper muffin cups.
  2. Stir together until uniformly mixed: flour, starch, almond meal, baking powder, baking soda, salt, xanthan gum and spices.
  3. Dry the eggs carefully before breaking them into a large mixing bowl. Beat well, then add the sugar, oil, pumpkin and vanilla and beat some more. Add the flour mixture and beat a few more minutes. The batter will lighten up and become stretchy.
  4. Turn the mixer speed to low, add the nuts, and mix just until the nuts are well distributed.
  5. Scoop the batter into lined muffin cups. Bake @ 350 F for 35 minutes, or until a toothpick inserted at the center of a muffin comes out clean. Cool on a wire rack.
tillymuffins

Tilly-approved muffins

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