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.
- 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)
- 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.
- Stir together until uniformly mixed: flour, starch, almond meal, baking powder, baking soda, salt, xanthan gum and spices.
- 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.
- Turn the mixer speed to low, add the nuts, and mix just until the nuts are well distributed.
- 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.