Wednesday, March 13, 2013

Pumpkin Muffins


  • Cooking Time: 20-25 minutes
  • Servings: 24 muffins
  • Preparation Time: 15 minutes
  • 3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/8 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups pumpkin puree, or one 15 ounce can (unseasoned)
  • 1 cup vegetable oil (I use apple sauce)
  • 1/2 cup rice milk or soymilk
  • 4 eggs or egg beaters


Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.



Mix all dry ingredients in a large bowl.

Mix wet ingredients together in a separate bowl, then fold into dry mixture.

Blend all ingredients until combined and smooth.

Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).

Bake for 20-25 minutes.

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