Pumpkin Spice Muffins

Sunday, November 1, 2009

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins, that can be refrigerated or frozen

Ingredients

  • 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
  • 3/4 cup coconut flour
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons baking soda
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 2 tablespoons pumpkin pie spice
  • 4 eggs

Directions

  1. Preheat oven to 350°F
  2. Mix all dry ingredients in a large bowl.
  3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  4. Whisk all ingredients until combined and smooth.
  5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

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